Vegan Buffalo Chicken Eggrolls are oven-baked, crispy “chicken” eggrolls served with a delicious homemade vegan ranch dressing on the side for dipping. Vegan chicken is tossed with a flavorful buffalo sauce, mixed with melty cheddar cheese, and wrapped into a perfectly crispy golden brown eggroll.
It’s far from a traditional presentation, but this recipe was inspired by some of my favorite restaurant-style appetizers and it’s a major crowd pleaser!
Ingredients
- Vegan Chicken Strips, I used and recommend Morning Star but any non-breaded vegan chicken will work
- Vegan Cheddar Cheese, I used VioLife Shredded Cheddar
- Herbs and Spices like onion granules, garlic powder, and dried celery seed (which is subtle but so good with buffalo sauce, trust me)
- Hot Sauce, Frank’s Red Hot works particularly well for this recipe
- Eggroll wrappers, I used Nasoya which are completely egg-free!
- Vegan Ranch, store-bought is fine if you’re looking to save time but my Homemade Vegan Ranch Recipe (below) is one of my most-made recipes and I’ve gotten incredible feedback! Definitely give it a try if you’re looking for a delicious (and super easy!) vegan ranch recipe!
VEGAN RANCH DRESSING RECIPE: CLICK HERE
I’m not an eggroll wrapping expert by any stretch and I still make this recipe all the time! Don’t worry about making them look perfect. These Vegan Buffalo Chicken Eggrolls are seriously delicious and it’s the kinda fuss-free comfort food that is almost more enjoyable the less perfect it looks. Homey, tasty, comforting, and delicious. That’s what this recipe is all about.
Hope you enjoy!
Vegan Buffalo Chicken Eggrolls
Ingredients
- 10 oz vegan chicken strips thawed, non-breaded
- 1/4 cup vegan sour cream or almond milk yogurt
- 1/3 cup Frank's Red Hot Sauce
- 1/2 tsp onion granules
- 1/2 tsp garlic powder
- 1/4 tsp dried celery seed
- 1 cup vegan cheddar cheese shredded
- 8 square eggroll wrappers I used Nasoya, linked above
- 1 – 2 tbsp olive oil
Serve with Vegan Ranch (My Ranch recipe linked in post above)
Instructions
Prep
- Preheat the oven to 425 degrees. Combine the vegan chicken, sour cream, hot sauce, onion powder, garlic powder, dried celery seed, and vegan cheese in a food processor. Pulse several times until coarsely chopped.
Shape
- Distribute the mixture between 8 large square eggroll roll wrappers. Dip a finger in water and trace along the outside edge of each wrapper. Fold the bottom corner into the center and press down to seal. Then bring the left side corner into the center and press down to seal. Repeat with the right side corner and then the top corner (photos above)Then pick up the "envelope" you've created and gently shape with your hands to round the shape into an eggroll. Repeat with the remaining wrappers.Tip: Wrap firmly but not too tightly. If the wrapping is super tight, the cheesy filling is more likely to ooze out while baking. Next, lightly brush both sides of each eggroll with olive oil and pay careful attention to the edges and sides.
Bake
- Place on a lined cookie sheet and bake for 9 minutes. Carefully flip and cook for another 9 minutes or until golden brown and crispy. Allow the eggrolls to rest for at least 3-5 minutes before serving.
Serve
- Serve warm with chilled vegan ranch dressing and more hot sauce on the side. Enjoy!Vegan ranch dressing recipe linked in the post above!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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