Air Fryer Buffalo Chicken Egg Rolls
Ingredients
For the Filling:
2 cups (300g) cooked chicken, shredded (rotisserie chicken works well)
½ cup (120ml) buffalo wing sauce (like Frank's RedHot Buffalo Wing Sauce)
4 oz (113g) cream cheese, softened
1 cup (113g) shredded mozzarella cheese
½ cup (56g) crumbled blue cheese (optional)
¼ cup (25g) finely diced celery
¼ cup (40g) finely diced red onion
2 green onions, thinly sliced
1 tablespoon ranch or blue cheese seasoning mix (optional)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
For Assembly:
12-14 egg roll wrappers (found in the refrigerated section of most grocery stores)
1 small bowl of water (for sealing)
Olive oil or avocado oil spray
For Serving:
Ranch or blue cheese dressing
Extra buffalo sauce
Chopped green onions
Celery sticks
Instructions
Prepare the Filling:
In a large mixing bowl, combine the shredded chicken and buffalo wing sauce. Mix well to coat the chicken evenly.
Add the softened cream cheese and mix until fully incorporated.
Stir in the mozzarella cheese, blue cheese (if using), diced celery, red onion, and green onions.
Add garlic powder, onion powder, ranch or blue cheese seasoning (if using), salt, and pepper. Mix thoroughly.
Taste and adjust seasoning if needed, adding more buffalo sauce for extra heat or cream cheese for a milder flavor.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
Place about 2-3 tablespoons of filling in the center of the wrapper, slightly closer to the bottom corner.
Fold the bottom corner over the filling, tucking it underneath.
Fold in the left and right corners toward the center.
Dip your finger in water and moisten the remaining top corner and edges.
Roll the wrapper away from you, sealing the top corner.
Place the completed egg roll on a plate or baking sheet and cover with a slightly damp paper towel to prevent drying out.
Repeat with the remaining wrappers and filling.
Air Fry the Egg Rolls:
Preheat your air fryer to 370°F (188°C) for 3 minutes.
Lightly spray the basket of your air fryer with oil spray.
Place egg rolls in the air fryer basket in a single layer, making sure they don't touch. Work in batches if necessary.
Lightly spray the tops of the egg rolls with oil spray.
Air fry for 6 minutes, then flip the egg rolls over.
Spray the other side lightly with oil and continue air frying for another 6 minutes, or until golden brown and crispy.
Check frequently during the last few minutes to prevent burning.
Serve:
Allow egg rolls to cool for 2-3 minutes before serving (the filling will be very hot).
Serve with ranch or blue cheese dressing and extra buffalo sauce for dipping.
Garnish with chopped green onions and serve with celery sticks on the side.
Storage and Reheating:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, air fry at 350°F (175°C) for 3-4 minutes until heated through and crispy.
Freeze uncooked egg rolls by placing them on a baking sheet until frozen, then transfer to a freezer bag. They can be air fried from frozen at 370°F for 12-14 minutes, flipping halfway through.
Yield:
Makes 12-14 egg rolls, serving 4-6 people as an appetizer.
Tips:
Make sure your egg roll wrappers are fresh and pliable. If they're stiff or cracking, cover them with a damp paper towel for a few minutes.
Don't overstuff the egg rolls or they may burst during cooking.
Seal the edges well with water to prevent the filling from leaking out.
For a spicier version, add 1-2 tablespoons of minced jalapeños to the filling.
For a milder version, use less buffalo sauce and more cream cheese.
If you don't have an air fryer, you can bake these in a conventional oven at 425°F (220°C) for 15-20 minutes, turning halfway through.
Pat the shredded chicken dry with paper towels before mixing with buffalo sauce to prevent the filling from becoming too wet.
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