All of the tangy, zesty, spicy flavors of Buffalo wings – but neatly wrapped in egg rolls! These Vegan Baked Buffalo Chick’n Egg rolls are so crispy, you’d never know they weren’t fried!

Remarkably easy to make, try these once and you’ll be converted for life!

Super cheesy, extra crispy and insanely easy baked buffalo chick’n egg rolls

Ok, first of all … I was today years old when I found out that Buffalo Wings actually got their name from Buffalo, New York, not buffalo the animal. Apparently, the buffalo wing was reportedly invented in the early 60’s at a bar in Buffalo, New York. Traditionally, they were served hot alongside celery sticks, carrot sticks, and either blue cheese or ranch dressing.

While my egg rolls are definitely fusion food at its finest, they’re still reminiscent of Buffalo Wings – without all the messiness! We’re taking all the classic flavors of the beloved bar food, folding them neatly in egg roll wrappers and baking them to crispy perfection for the most delicious snack!

Grab a brew and let’s get to cookin’ the best Vegan Baked Buffalo Chick’n Egg Rolls!!!

Why Vegan Baked Buffalo Chick’n Egg Rolls

Since making their debut in the 1960’s, Buffalo Wings have quickly become one of America’s favorite appetizers. Today, there’s buffalo-flavored everything! From sandwiches to mac and cheese to dips, Buffalo Wing-Inspired recipes continue to remain popular and ever-growing …

and that’s where my Vegan Baked Buffalo Chick’n Egg Rolls come in. Like many variations of Buffalo Wing-Inspired recipes, these egg rolls are cheesy, zesty, spicy and downright delicious! What makes them different, you ask?

For starters, they’re baked instead of fried – so you don’t have to deal with the mess and sometimes frustration of frying! Don’t be fooled, though … these baked egg rolls are so crispy, you’d never know they weren’t fried! Second, since the filling is neatly enveloped in egg roll wrappers, these are much easier to devour! No worries of getting sauce all over your brand new tee and no excessive use of napkins here! Last, but certainly not least, I paired my Vegan Baked Buffalo Chick’n Egg Rolls with a delicious, yet simple avocado cream sauce! The creamy freshness of the avocado balances out the richness of the egg rolls – trust me when I say don’t skip the sauce!

more buffalo recipes

If you’re like me and completely obsessed with buffalo sauce, I’ve got ya covered! Here are a few of my favorites on the blog:

• Buffalo Cauliflower Tacos 
• Buffalo Chick’n Bites 
• Buffalo Cauliflower Salad with Dill Ranch

Did you love these Buffalo Chick’n Egg rolls?

I hope you love this recipe for these Vegan Baked Buffalo Chick’n Egg Rolls as much as I do! If you give ’em a try, snap a photo and tag me on Instagram at @eat_figs_not_pigs. I love seeing your recreations of my recipes! Also, if you have the time to rate the recipe and leave a comment or review below, that would help other readers who are giving the recipe a try tremendously, as well as myself for future recipe delvelopment! Til next time, friends!!!

XO!

Vegan Baked Buffalo Chick'n Egg Rolls

Ashley

All of the tangy, zesty, spicy flavors of Buffalo wings - but neatly wrapped in egg rolls! These Vegan Baked Buffalo Chick'n Egg rolls are so crispy, you'd never know they weren't fried! Remarkably easy to make, try these once and you'll be converted for life!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Vegan

Servings 15 -20 Buffalo Chick'n Egg Rolls

Ingredients

  

1x2x3x

Buffalo Chick'n Egg Rolls

• 4 tsp avocado oil divided
• 10 oz vegan chick'n strips
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup vegan cheddar shreds
• 1/2 cup mozzarella shreds
• 1/2 cup minced red onions
• 1/2 cup vegan-friendly buffalo sauce plus more for serving
• 1/4 cup minced celery about 1 small stalk
• 1/4 cup vegan sour ream
• 1/4 cup vegan cream cheese
• 2 TBS vegan egg replacer such as Bob's Red Mill, prepared according to package directions
• 2 TBS panko bread crumbs
• 20 vegan-friendly egg roll wrappers such as Nasoya
• Vegan ranch homemade or store-bought, for serving

Avocado Sauce

• 1 large avocado
• 3 TBS unsweetened non-dairy milk
• 1 tablespoon fresh lemon juice
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

 

• Preheat oven to 400° degrees F
• Heat 2 teaspoons of the oil in a large skillet over medium high heat. Once the oil is hot, add the vegan chick'n strips and season with the salt and pepper. Using the back of a wooden spoon or spatula, break the chick'n pieces into bite size pieces and continue to cook, stirring often, until the edges of the chick'n pieces start to crisp, 6 to 8 minutes.
• Transfer the cooked chick'n to a large bowl along with the cheese shreds, onions, buffalo sauce, celery, sour cream, cream cheese, prepared egg replacer and panko bread crumbs, mixing to combine thoroughly.
• Working one egg roll wrapper at a time, place the egg roll wrapper on a clean, dry work surface. Spoon about 2 tablespoons of the filling diagonally in the center of the wrapper. Fold the bottom tightly over the filling and roll halfway up. Fold in both sides and continue to roll up. Seal the edges with your fingers and a bit of water. Transfer the wrapped egg roll onto a parchment paper-lined tray and continue with the rest of the filling and egg roll wrappers. Bake the egg rolls in the preheated oven on the middle rack for 25 to 30 minutes, flipping halfway through.
• To prepare the avocado sauce, place all its ingredients in a food processor and pulse until smooth. Taste and adjust seasonings if necessary.
• To serve, let the egg rolls cool for 5 minutes. Serve with avocado sauce, buffalo sauce, and ranch. Enjoy!

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