Vegan Buffalo Jackfruit Egg Rolls
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- 3 cups shredded chicken
- ¼ cup buffalo sauce (Frank’s)
- 4 green onions, sliced thin
- 3 ounces softened, light cream cheese
- 20 wonton wrappers
Blue Cheese Dip- 2 teaspoons butter
- 2 teaspoons flour
- ½ cup warm milk
- ¼ cup crumbled blue cheese
- Salt and pepper to taste
3 cups shredded chicken
- ¼ cup buffalo sauce (Frank’s)
- 4 green onions, sliced thin
- 3 ounces softened, light cream cheese
- 20 wonton wrappers
Blue Cheese Dip- 2 teaspoons butter
- 2 teaspoons flour
- ½ cup warm milk
- ¼ cup crumbled blue cheese
- Salt and pepper to taste
3 cups shredded chicken
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- ¼ cup buffalo sauce (Frank’s)
- 4 green onions, sliced thin
- 3 ounces softened, light cream cheese
- 20 wonton wrappers
- 2 teaspoons butter
- 2 teaspoons flour
- ½ cup warm milk
- ¼ cup crumbled blue cheese
- Salt and pepper to taste
- Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray.
- In a medium bowl, combine chicken, buffalo sauce, green onions and cream cheese.
- Fill a small bowl with water. Place one heaping teaspoon of filling on the front third of each wonton wrapper leaving a slight border around the edges. Use your finger to moisten the edges of the wonton wrapper. Tuck the sides in and roll up, jelly roll-style, place seam-side down on baking sheet. Repeat with remaining wontons and filling.
- Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.
- In a very small saucepan, melt butter over a medium-low heat. Whisk in flour. Slowly whisk in milk, making sure to get rid of all lumps. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Remove from heat and stir in blue cheese until melted. Season with salt and pepper.
Hello & Happy Thursday!!
Today I should be shooting images for EDS, but of course came the cloudy rain weather, and the fall chill which I’m actually excited about lol. Other things I’m excited about?
These vegan Buffalo Jackfruit “Egg Rolls”
About a year ago I played around with this dip and utilized wonton wrappers. I was waiting for the day that I could explore a vegan egg roll concept and poof, I found Dynasty brand egg roll wrappers. (not sponsored) I’ve seen people make them from scratch, but for such an effortless recipe it starts to become more complex and defeats the purpose of this seamless recipe!
Once upon a time I hated all things buffalo, I just couldn’t handle heat. However, the older I got I began to crave all things with a little kick as it enhances the flavors of a dish in my opinion. Needless to say, I love buffalo jackfruit!!
What’s fab about this recipe is, everything! It’s quick, easy, has only 8 ingredients, affordable, crispy, a healthier alternative to the standard chicken, is perf for entertaining, perf for any season, and is a buffalo enthusiasts dream!
If you love fun modern vegan eats you have to try my recipe for vegan Buffalo Jackfruit “Egg Rolls”
Why this recipe rocks:
Quick
Easy
Crispy
Perf for entertaining
Affordable
Perf for any season
Vegan Buffalo Jackfruit “Egg Rolls”
- Total Time: 30 minutes
- Yield: 8-10 "egg rolls" 1x
Ingredients
- 1 can jackfruit
- 4 cups water
- 1/2 cup buffalo sauce
- 2/3 cup Follow Your vegan Heart Blue Cheese dressing
- 4 oz. Follow Your Heart vegan cream cheese, softened/room temp
- 2 scallions chopped
- 10 vegan wonton “egg rolls” – Dynasty brand is vegan
- 2 tbsp chives (garnish)
Instructions
- Preheat oven to 350. In a large pan heat 4 cups water to boiling. Add the jackfruit and cook for 10 minutes. Drain, and add oil to the pan and cook for 5-7 mins breaking the jackfruit up with a fork. Add the buffalo sauce, blue cheese dressing, scallions, and cream cheese. Continue to stir and combine over medium heat.
- Fill a small bowl with water. Place 2 heaping tablespoons of filling on the front third of each “egg roll” wrapper. Fold the corner up on the end of the side you filled. Fold both sides inward and roll up. Seal the ends of the wrapper with water and place seam-side down on baking sheet. Repeat with remaining wontons and filling.
- Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
