Vegan Buffalo Chicken Mini Egg Rolls
These Vegan Buffalo Chicken Mini Egg Rolls are the perfect party snack. These bite-sized appetizers are served with vegan ranch & extra hot sauce!
Ingredients
- 6 oz vegan chicken* chopped in bite-sized pieces
- 4 oz vegan cream cheese
- 1 green onion diced
- 2 tbsp chives chopped
- 1/3 cup buffalo sauce plus more for serving
- 25 won ton wrappers
- olive oil spray or avocado oil spray
- vegan ranch** for serving
Instructions
- Combine the vegan chicken, cream cheese, green onion, chives and buffalo sauce in a bowl. Stir to combine.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Dip your fingers in water and wet the edges of a won ton wrapper. Add 1 heaping teaspoon of the filling on one end of the wrapper. Fold the edges in and then roll up the wrapper like a burrito. Make sure the ends are sealed.
- Place the finished egg roll on the baking sheet and repeat until all of the filling is used.
- Spray the egg rolls with oil and place in the oven for 15 minutes, flipping halfway.
- Remove from the oven and serve with vegan ranch and extra buffalo sauce.
Video
Notes
*I used Lightlife vegan chicken, Kite Hill cream cheese and Frank's Buffalo Sauce.
**I used my Vegan Yogurt Ranch Dressing recipe.
Calories: 43kcal, Carbohydrates: 5g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 167mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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