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Buffalo Shrimp Egg Rolls


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  • 8-10 oz small shrimp (you can substitute 1 1/2 cups cooked, shredded chicken)
  • 2 cups shredded cabbage
  • Oil for stir frying
  • 1/4-1/3 cup of Frank's Buffalo Sauce, add more or less for desired spiciness
  • 1 tablespoon of Kroger Ranch Party Dip mix (it's dairy-free)
  • 1 rib of celery, small diced
  • 1 small tomato, diced (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tablespoon of dried cilantro leaves, or fresh if you have it
  • 3/4 cup blue cheese
  • 8-10 eggroll wrappers, depending on how big you want them
  • Blue cheese or Ranch dressing for dipping


Servings 1


Step 1

1. Heat oil over medium-high heat. Add shrimp and stir fry for 1 minute. Add the cabbage and continue cooking for 3-4 minutes.

2. Add buffalo sauce, ranch mix, celery, tomato, and spices and toss with shrimp and cabbage. Add blue cheese and remove from heat.

3. Place a generous spoonful inside each eggroll wrapper, roll and seal with water.

4. Preheat oven to 425 degrees.

5. Spray a cookie sheet with nonstick vegetable spray. Place eggrolls seam side down and then spray the tops with the vegetable spray.

6. Bake for about 12-12 minutes, flip and bake for an additional 10 minutes or until eggroll skins start blistering but not burning and are browned and crispy on all sides. Enjoy!


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