Cheesy Greek Chicken Egg Rolls

Finding a fun appetizer that combines the best of Greek flavors with a crowd-pleasing format can be tough, especially when you’re trying to put a fresh spin on game day snacks or party food. Most appetizers are either bland and boring, or they require so much work that you’re stuck in the kitchen while everyone else is having fun.

That’s where these Greek chicken egg rolls come in. They’re packed with tangy buffalo chicken, cool Greek yogurt, fresh herbs, and melted cheese, all wrapped up in a crispy egg roll wrapper. They’re easy enough to make ahead, perfect for feeding a crowd, and way more interesting than the same old wings and dip.

What Kind of Chicken Should I Use?

For these egg rolls, you’ll want to use cooked, shredded chicken that’s ready to mix into your filling. Rotisserie chicken from the grocery store is honestly your best friend here – it’s already seasoned and super easy to shred with two forks. If you’re cooking your own, poached or baked chicken breasts work great and shred up nicely once they’ve cooled a bit. You can even use leftover grilled chicken if that’s what you have on hand, just chop it up into small pieces so it distributes evenly in each egg roll.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken: Rotisserie chicken works great here, but you can also use leftover cooked chicken, turkey, or even shredded pork if you want to switch things up.
• Buffalo sauce: Not a fan of heat? Use mild buffalo sauce or swap it entirely for ranch dressing mixed with a bit of hot sauce to control the spice level.
• Greek yogurt: Regular sour cream works just as well in the filling. You can also use plain yogurt if that’s what you have on hand.
• Blue cheese: If blue cheese isn’t your thing, just use more cheddar or try mozzarella for a milder flavor. You can also leave it out completely.
• Egg roll wrappers: Spring roll wrappers can work in a pinch, though they’ll give you a lighter, crispier texture. You can also use wonton wrappers for smaller appetizer-sized bites.
• Fresh herbs: Don’t have fresh herbs? Use dried versions instead – just use about 1/3 of the amount called for since dried herbs are more concentrated.
• Cilantro: If cilantro tastes like soap to you, parsley makes a great substitute in the dipping sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg rolls is overfilling the wrappers, which causes them to burst open during baking – stick to the 2 tablespoons of filling and leave enough room on the edges to seal properly.

Another common issue is not sealing the edges well enough, so make sure to wet all four sides of the wrapper with water and press firmly to create a tight seal that won’t come apart in the oven.

Skipping the oil brush before baking will leave you with pale, soft egg rolls instead of golden and crispy ones, so don’t skip this step even though they’re baked and not fried.

Finally, resist the urge to flip them too early – wait until they’re actually golden on the first side before turning, or they might stick to the pan and tear.

What to Serve With Greek Chicken Egg Rolls?

These egg rolls are pretty filling on their own, but I love serving them with a simple cucumber salad tossed in lemon juice and olive oil to balance out the richness. A side of crispy sweet potato fries or regular fries makes for a fun appetizer spread, especially if you’re feeding a crowd. You could also set out some extra dipping sauces like ranch, tzatziki, or even more buffalo sauce for people who like things spicy. If you want to make it a full meal, add some hummus and pita chips or a Greek salad with tomatoes, olives, and feta cheese.

Storage Instructions

Store: Keep any leftover egg rolls in an airtight container in the fridge for up to 3 days. They’re best when stored separately from the dipping sauce to keep the wrappers from getting soggy. The cilantro lime sauce will stay fresh in a sealed container for about 5 days.

Freeze: These egg rolls freeze really well before or after cooking. If freezing uncooked, place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Already cooked them? Same deal – they’ll keep frozen for about 2 months.

Reheat: To get that crispy texture back, pop refrigerated egg rolls in the oven at 350°F for about 10 minutes, or use an air fryer at 375°F for 5-6 minutes. Frozen ones will need a few extra minutes – just cook until they’re heated through and crispy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 120-135 g
• Fat: 120-135 g
• Carbohydrates: 250-280 g

Ingredients

For the egg rolls:

• 1.75 cups chicken (shredded into small bite-sized pieces)
• 1/2 cup greek yogurt (I prefer Fage 5% for a thicker consistency)
• 3/4 cup buffalo sauce (I always use Frank’s RedHot)
• 3 tbsp chives
• 3 tbsp parsley
• 3 tsp dill
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• a pinch of salt
• 1.25 cups cheddar cheese (shredded from the block for better melting)
• 1/4 cup blue cheese
• 22 egg roll wrappers

For the sauce:

• 1 cup sour cream (I like Daisy brand for this sauce)
• 3/4 cup cilantro
• 1.5 tbsp chives
• 1 tsp garlic powder
• 1 tsp onion powder
• juice from 2 limes
• 1/2 tsp lemon zest

Step 1: Prepare the Mise en Place and Preheat

• 3 tbsp chives
• 3 tbsp parsley
• 3 tsp dill
• 3/4 cup cilantro

Heat your oven to 425°F and lightly grease two baking sheets with oil or cooking spray.

While the oven preheats, finely chop the chives, parsley, and cilantro for the filling, and mince the fresh dill.

This prep work takes just a few minutes and ensures you won’t be scrambling once you start assembling the rolls.

Step 2: Build the Buffalo Chicken Filling

• 1.75 cups chicken
• 1/2 cup greek yogurt
• 3/4 cup buffalo sauce
• chopped herbs from Step 1
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• a pinch of salt
• 1.25 cups cheddar cheese
• 1/4 cup blue cheese

In a large bowl, combine the shredded chicken with Greek yogurt and buffalo sauce, stirring until the chicken is evenly coated.

Add the chopped herbs from Step 1 (chives, parsley, and dill), then season with onion powder, garlic powder, and a pinch of salt.

Fold in the shredded cheddar cheese and blue cheese until everything is combined into a cohesive, flavorful filling.

I like to taste a small spoonful at this point to adjust the seasoning—the filling should be bold and well-seasoned since it’s the star of the roll.

Step 3: Assemble and Roll the Egg Rolls

• 22 egg roll wrappers
• buffalo chicken filling from Step 2

Working with one egg roll wrapper at a time, place it on a clean work surface in a diamond orientation.

Spoon about 2 tablespoons of the buffalo chicken filling from Step 2 onto the lower third of the wrapper, leaving about 1/2 inch border on the sides.

Wet the edges of the wrapper with a little water using your fingertip, then fold the bottom corner up and over the filling, fold the two side corners in, and roll tightly away from you to create a sealed package.

Place each finished roll seam-side down on your prepared baking sheets.

Step 4: Prepare the Cilantro-Lime Ranch Sauce

• 1 cup sour cream
• cilantro from Step 1
• 1.5 tbsp chives
• 1 tsp garlic powder
• 1 tsp onion powder
• juice from 2 limes
• 1/2 tsp lemon zest

While the rolls are on the sheet, combine sour cream, the chopped cilantro from Step 1, the minced chives, garlic powder, onion powder, lime juice, and lemon zest in a bowl or jar.

Stir until smooth and well combined.

The sauce can be made ahead or even while the rolls are baking—it actually tastes better when the flavors have a few minutes to meld together.

Step 5: Bake and Finish the Egg Rolls

• assembled egg rolls from Step 3

Lightly brush or spray the tops of all the assembled egg rolls with oil to encourage even browning and crispness.

Bake for 10-12 minutes until the tops turn golden brown, then remove the sheet from the oven.

Flip each roll over and bake for another 8-10 minutes until the second side is equally golden and crispy.

The rolls should be cooked through and the outside should have a satisfying crunch.

Step 6: Serve with Cilantro-Lime Ranch

• baked egg rolls from Step 5
• cilantro-lime ranch sauce from Step 4

Remove the egg rolls from the oven and let them cool for 1-2 minutes so they’re easier to handle.

Arrange on a serving platter and serve alongside the cilantro-lime ranch sauce from Step 4 for dipping.

I recommend serving these while they’re still warm—the cheese is creamier and the contrast between the crispy exterior and the warm, saucy filling is at its best.

Cheesy Greek Chicken Egg Rolls

Delicious Cheesy Greek Chicken Egg Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 22 pieces

Calories: 2650

Ingredients Method

Ingredients

  

For the egg rolls::

• 1.75 cups chicken (shredded into small bite-sized pieces)
• 1/2 cup greek yogurt (I prefer Fage 5% for a thicker consistency)
• 3/4 cup buffalo sauce (I always use Frank's RedHot)
• 3 tbsp chives
• 3 tbsp parsley
• 3 tsp dill
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• a pinch of salt
• 1.25 cups cheddar cheese (shredded from the block for better melting)
• 1/4 cup blue cheese
• 22 egg roll wrappers

For the sauce::

• 1 cup sour cream (I like Daisy brand for this sauce)
• 3/4 cup cilantro
• 1.5 tbsp chives
• 1 tsp garlic powder
• 1 tsp onion powder
• juice from 2 limes
• 1/2 tsp lemon zest

Method

 

1. Heat your oven to 425°F and lightly grease two baking sheets with oil or cooking spray. While the oven preheats, finely chop the chives, parsley, and cilantro for the filling, and mince the fresh dill. This prep work takes just a few minutes and ensures you won't be scrambling once you start assembling the rolls.
2. In a large bowl, combine the shredded chicken with Greek yogurt and buffalo sauce, stirring until the chicken is evenly coated. Add the chopped herbs from Step 1 (chives, parsley, and dill), then season with onion powder, garlic powder, and a pinch of salt. Fold in the shredded cheddar cheese and blue cheese until everything is combined into a cohesive, flavorful filling. I like to taste a small spoonful at this point to adjust the seasoning—the filling should be bold and well-seasoned since it's the star of the roll.
3. Working with one egg roll wrapper at a time, place it on a clean work surface in a diamond orientation. Spoon about 2 tablespoons of the buffalo chicken filling from Step 2 onto the lower third of the wrapper, leaving about 1/2 inch border on the sides. Wet the edges of the wrapper with a little water using your fingertip, then fold the bottom corner up and over the filling, fold the two side corners in, and roll tightly away from you to create a sealed package. Place each finished roll seam-side down on your prepared baking sheets.
4. While the rolls are on the sheet, combine sour cream, the chopped cilantro from Step 1, the minced chives, garlic powder, onion powder, lime juice, and lemon zest in a bowl or jar. Stir until smooth and well combined. The sauce can be made ahead or even while the rolls are baking—it actually tastes better when the flavors have a few minutes to meld together.
5. Lightly brush or spray the tops of all the assembled egg rolls with oil to encourage even browning and crispness. Bake for 10-12 minutes until the tops turn golden brown, then remove the sheet from the oven. Flip each roll over and bake for another 8-10 minutes until the second side is equally golden and crispy. The rolls should be cooked through and the outside should have a satisfying crunch.
6. Remove the egg rolls from the oven and let them cool for 1-2 minutes so they're easier to handle. Arrange on a serving platter and serve alongside the cilantro-lime ranch sauce from Step 4 for dipping. I recommend serving these while they're still warm—the cheese is creamier and the contrast between the crispy exterior and the warm, saucy filling is at its best.