Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 1/2 cup buffalo wing sauce
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 green onions, thinly sliced
- 12 egg roll wrappers
- Small bowl of water (for sealing)
- Olive oil spray or avocado oil spray
- Ranch or blue cheese dressing for dipping
Instructions
- In a medium mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded mozzarella, and sliced green onions. If you enjoy a funky kick, fold in the blue cheese crumbles now. Mix everything together with a spatula until the chicken is evenly coated and the mixture is creamy. Ensure the cream cheese is well-incorporated so you get a bit of everything in every bite.
- Place one egg roll wrapper on a clean flat surface in a diamond shape. Scoop about 2 to 3 tablespoons of the chicken mixture onto the lower third of the wrapper. Fold the bottom corner up over the filling, then tuck in the left and right sides. Roll the wrapper tightly toward the top corner. Dip your finger in the bowl of water and moisten the edges of the top corner to seal the roll shut. Repeat this process until all 12 egg rolls are assembled.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking oil. Place the egg rolls in the basket in a single layer, making sure they do not touch to allow for maximum airflow. Lightly spray the tops of the egg rolls with oil. Cook for 6 minutes, then flip them over and spray the other side. Cook for another 5 to 6 minutes or until they are golden brown and crispy. Serve immediately with your favorite dipping sauce.
- Cook Time: 27 minutes