Crispy Buffalo Chicken Egg Rolls with Creamy Cilantro Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20


  • Vita Ice Lemon Lime, for serving
  • 2 cups Shredded Chicken such as rotisserie chicken
  • 8 oz. Cream Cheese softened
  • ½ cup Ranch homemade or store bought
  • ¼ cup Hot Sauce
  • ½ cup Shredded Cheddar Cheese
  • ½ cup Shredded Mozzarella
  • ¼ cup Green Onions finely chopped
  • 18-20 Egg Roll Wrappers

For the Cilantro Sauce

  • ½ cup Plain Yogurt
  • cup Fresh Cilantro
  • 2 Limes zest and juice
  • 1 tbsp. olive oil


  • In the bowl of a stand mixer, add the cream cheese. Use the paddle attachment to whip the cream cheese until smooth.
  • Add the remaining ingredients and mix on low until all ingredients are well-combined.
  • Dip your finger in water and brush along the edges of one egg roll wrapper. Add 2 tablespoons of the buffalo chicken mixture in the center. Fold the two short sides over the mixture, then roll the long sides in like a burrito. Place seam side down on a baking pan. Repeat with remaining egg roll wrappers.
  • Brush the egg rolls with olive oil.
  • Bake in an air fryer at 375F for 6-7minutes, or in the oven at 450F for 25-30 minutes. Flip the egg rolls halfway through cooking. They should come out golden and crispy.
  • To make the sauce, blend all ingredients until smooth. Season with salt and black pepper to taste. Serve alongside the buffalo chicken egg rolls.
  • Enjoy with Vita Ice Lemon Lime for a complimentary refreshment!