Buffalo Ranch Chicken Avocado Egg Rolls

Lisa Kotler
by Lisa Kotler
5 egg rolls
30 min

So funny thing, I was planning to make a copycat Cheesecake Factory Avocado Egg Roll when I realized that my avocados were not ripe enough. I was in a real predicament with only one avocado. So I decided to use up some leftover ingredients that I had in my fridge which would create an alternate filling and fill up some egg rolls. The sad part was that I only had enough filling for five egg rolls. My family only got a taste. This ended up being a delicious appetizer, albeit 1/2 egg roll per person that I was able to pivot as a last-minute swap. The following weekend, I made more Buffalo Ranch Chicken Avocado Egg Rolls so everyone got two and I was a hero. Goes to show you, sometimes spontaneity in the kitchen can be a welcome change.

Buffalo Ranch Chicken Avocado Egg Rolls
Recipe details
  • 5  egg rolls
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Egg Rolls
  • 1 cup shredded chicken
  • 1 mashed avocado 
  • 2 Tbsp minced red onion 
  • 2 Tbsp chopped cilantro 
  • 1/4 cup Franks Buffalo Ranch Sauce 
  • 1/4 lime, juiced 
  • Pinch salt 
  • 5 egg roll wrappers 
  • 1 egg, beaten 
  • Vegetable oil, enough to cover the non-stick pan 
Buffalo Ranch Aioli
  • 2 Tbsp Franks Buffalo Ranch Sauce 
  • 1 Tbsp Mayo 
  • 1/4 lime, juiced 
Egg Rolls
Mix ingredients into a bowl, except wrappers and egg 
Turn a wrapper on the diagonal and add 2 Tbsp of filling along the middle of the wrapper toward the centre. Stay always from the edges. 
Fold the end forward over the filling. 
Brush two sides with egg wash, fold into centre, and then roll forward until sealed. 
Add oil to a non-stick frying pan. On medium heat fry all sides of the egg roll until golden brown. Set aside to cool.
Top with Buffalo Ranch Aioli Drizzle and serve. 
Buffalo Ranch Aioli
Shake all ingredients well in a squeeze bottle 
Lisa Kotler
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