Egg Roll Recipe | FoodByMaria Recipes

Vegetarian

Egg Roll Recipe (Buffalo ‘Chicken’ Style)

Prep

20 minutes

Cook

20 minutes

Yield

22

This isn’t your traditional egg roll recipe. This recipe combines the delicious crunch of classes, Chinese egg rolls mixed with the flavors of buffalo “chicken” but don’t worry, these are vegetarian-friendly. These make a great appetizer or fun snack.

Egg roll recipe close-up of the egg rolls

Why you’ll love this egg roll recipe: 

  • Quick: Prep these in 20-minutes and have them ready in 40
  • Flavorful: The flavors of buffalo sauce is so dang good and combine well with the crunch of the egg roll in this recipe
  • Vegetarian: There’s no real chicken in this recipe, just spices, and cheese 

Egg roll recipe on countertop drizzled with ranch sauce

Ingredient Notes: 

Wonton or Egg Wrappers: Wonton wrappers are made from the same dough as egg roll wrappers, but they are different. However, they can be used interchangeably for this recipe. Wonton wrappers can be smaller in size so rolling them can be a little more difficult than egg roll wrappers but you can make whatever work. 

Buffalo Sauce: If you aren’t into using Frank’s Red Hot Sauce, you can use your favorite BBQ sauce or a sweet & sour sauce instead. 

Egg roll recipe close-up of the egg rolls

How to make this egg roll recipe:

  1. Preheat the oven to 400F and prepare two baking trays with parchment paper. 
  2. Finely dice cremini mushrooms and yellow onion.  Add olive oil into a medium-sized pot over medium-high heat.  Transfer the mushrooms and onion into the pot. Cook until soft and most of the water evaporates. This will be about 5-8 minutes. Add the minced garlic, salt, and pepper. Continue to cook until it begins to brown and become fragrant.  Add the Franks Red-Hot Sauce, and cook for another 2 – 3 minutes to remove excess moisture. Set aside in a small bowl to cool slightly.
  3. Prepare the second half of the filling, combine softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix together. Add the cooled mushroom mixture and stir until thoroughly combined. Adjust seasoning to taste, if desired.
  4. To assemble, set a wonton wrapper like a diamond, and spoon 1 – 1 ½ tablespoons of filling into the center.  Brush the edges of the wrapper lightly with cold water, fold the edges in and wrap similar to a burrito.  Repeat steps until all of the filling are used. Transfer to the baking trays, spacing out evenly. Bake for 12 minutes.
  5. Take out of the oven, and flip over. Remove any excess melted cheese from the parchment.
  6. Whisk one egg in a small bowl and brush the other side of the rolls with egg wash. Bake for another 10 minutes.
  7. To prepare the dip, combine ranch dressing, chopped cilantro, and lime juice in a small bowl. Whisk together.
  8. Serve the rolls immediately with cilantro lime ranch dressing.

Egg roll recipe close-up of the egg rolls

Expert Tips & FAQ: 

How can I make this vegan? To make it completely vegan, replace cream cheese, cheese, and ranch dressing with your favorite substitute. Add 1 tbsp of nutritional yeast along with these substitutions for a more cheesy flavor, and adjust seasonings to taste. Remove the egg wash as well!

Dipping Sauce: You can make homemade ranch dressing if desired! Even pull out your own dip recipes, have some fun!

Storage: Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat in the oven to serve or enjoy chilling.

What are egg rolls? Egg rolls are a deep-fried appetizer served in American Chinese restaurants. An egg roll is usually savory and filled with cabbage, chopped pork, and other fillings, then fried in hot oil.

Other appetizers you’ll love: 

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Egg roll recipe close-up of the egg rolls

Egg Roll Recipe (Buffalo Chicken Style)

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 22 1x
  • Category: Vegan Appetizers
  • Cuisine: American-Inspired
  • Diet: Vegan

Description

This easy, egg roll recipe takes the traditional egg rolls you love and turns them into a buffalo “chicken” version. Don’t worry though, they’re completely vegetarian.


Ingredients

Scale

1 tbsp olive oil

1 lb cremini mushrooms or jackfruit

1 small onion (finely diced)

1 large garlic clove (minced)

1 tsp salt

½ tsp black pepper

1/3 cup Frank’s Red-Hot Sauce

 4 oz cream cheese (softened)

1 cup cheddar cheese (or mix)

4 tsp sweet + spicy umami blend

½ tsp black pepper

1/8 tsp salt

1 ½ tbsp chives (chopped)

2224 wonton or egg wrappers (room temperature)

For the Dip:

½ cup ranch dressing

juice of half a fresh lime

1 tbsp cilantro (chopped)


Instructions

Preheat the oven to 400F and prepare two baking trays with parchment paper. 

Finely dice cremini mushrooms and yellow onion.  Add olive oil into a medium-sized pot over medium-high heat.  Transfer the mushrooms and onion into the pot. Cook until soft and most of the water evaporates. This will be about 5-8 minutes. Add the minced garlic, salt, and pepper. Continue to cook until it begins to brown and become fragrant.  Add the Franks Red-Hot Sauce, and cook for another 2 – 3 minutes to remove excess moisture. Set aside in a small bowl to cool slightly.

Prepare the second half of the filling, combine softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix together. Add the cooled mushroom mixture and stir until thoroughly combined. Adjust seasoning to taste, if desired.

To assemble, set a wonton wrapper like a diamond, and spoon 1 – 1 ½ tablespoons of filling into the center.  Brush the edges of the wrapper lightly with cold water, fold the edges in and wrap similar to a burrito.  Repeat steps until all of the filling are used. Transfer to the baking trays, spacing out evenly. Bake for 12 minutes.

Take out of the oven, and flip over. Remove any excess melted cheese from the parchment.

Whisk one egg in a small bowl and brush the other side of the rolls with egg wash. Bake for another 10 minutes.

To prepare the dip, combine ranch dressing, chopped cilantro, and lime juice in a small bowl. Whisk together.

Serve the rolls immediately with cilantro lime ranch dressing.


Notes

Not into the hot sauce? Use your favourite BBQ sauce or sweet + sour sauce instead! Also, DELICIOUS!!

To make it completely vegan, replace cream cheese, cheese, and ranch dressing with your favourite substitute. Add 1 tbsp of nutritional yeast along with these substitutions for a more cheesy flavour, and adjust seasonings to taste. Remove the egg wash as well!

You can make homemade ranch dressing if desired! Even pull out your own dip recipes, have some fun!

Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat in the oven to serve or enjoy chilling.


Nutrition

  • Serving Size: 22
  • Calories: 149
  • Sugar: 0.8g
  • Sodium: 339.5mg
  • Fat: 5.1g
  • Saturated Fat: 2.4g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0.1g
  • Carbohydrates: 20.7g
  • Fiber: 1.2g
  • Protein: 5.6g
  • Cholesterol: 13.7mg

Keywords: Chinese, wrapper, best

Hannah N

These egg rolls look delicious! I’m definitely adding these to my to-make list… interesting choice of sauce, let’s see how it tastes!

Maria Koutsogiannis

I promise you they are perfect!

Jacqueline

I love your blog posts and your photography!
I am going to give this recipe a shot!

Maria Koutsogiannis

please doo!!1

Taylor

Amazing! I took these to a potluck last night, they were a huge hit!

Maria Koutsogiannis

Yes, that makes me so happy!

Cyndie

I have been looking for a recipe like this for a very very long time!!!!

Maria Koutsogiannis

love it!!!

Samantha

Thank you for this wonderful recipe! Always a blast to follow your recipes, I will be making this again!

Maria Koutsogiannis

thanks so much, Samantha!

Allie

I totally forgot to leave a review and rating after I made this, so good everyone!!!

Michelle

I made this recipe for my family that isn’t vegan. They loved the dressing, they said overall amazing dish!

Maria Koutsogiannis

yes, michelle! This makes me so happy!

Morgan

These were so delicious!

Maria Koutsogiannis

they are so good!

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