Buffalo Chicken Eggrolls with Lime Ranch

Yet again, Half Baked Harvest knocks it out of the park. When I saw this recipe I immediately bookmarked it for football season because everyone loves buff chick dip (or buff chick anything, really) on game day and this is such an innovative take.

Start by making your filling. Shred up a rotisserie chicken and mix with 1/3 c. plain Greek yogurt, 1/2 c. buffalo sauce, chopped chives, chopped dill, chopped parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 c. shredded cheddar, and 1/4 c. crumbled blue cheese. I also added some celery salt because I figured why not, it sounded good to me (and it was). Next, fill egg roll wrappers with the chicken mixture, roll up like a baby burrito, place on a baking sheet (I used a silpat), and drizzle with olive oil. Bake at 425 for about 25 minutes, flipping halfway through. While the egg rolls bake, make your ranch by stirring together 1 c. sour cream or Greek yogurt (I actually used a combo), fresh herbs, garlic powder, onion powder, and the juice from 2 limes. The recipe has herb measurements, but this is totally a “to taste” situation. When the eggrolls come out of the oven, drizzle with some extra buffalo sauce and serve with the ranch.

Pre- and post-baking

You could probably get 20 fat eggrolls out of one recipe here. Great party food.

Recipe Notes:

  • The recipe calls for dried dill and parsley, but I actually found a little mix of fresh chives, dill, and parsley at the grocery store (called seafood mixture) and used that. Since you’ll later use herbs in the ranch, I liked having fresh.
  • I didn’t have cilantro and just reused the same herbs from the filling. I liked the parallels in flavor – similar but tangy, thanks to the lime.
  • I made extra ranch and loved having it on hand for salads and sauces. I happened to have buttermilk in the fridge for another recipe and when I later used the ranch, I thinned it our a bit with that.

This recipe was a hit. I ate many many eggrolls. It was also way easier than I expected, surely because there was no frying involved. I prepped, cleaned, and got through half the cooking all during halftime. This recipe has everything you want for game day: buff chick, dipping sauce, handheld action. It’s kinda perfect football food.