Ingredients
Equipment
Method
- Using a medium sized skillet, heat oil on medium heat, then add chicken. Cook 3-4 minutes on each side until cooked through.
- While chicken is cooking, melt cream cheese in large microwave bowl. Whisk in hot sauce to blend. Set aside. Once chicken is done, transfer to a cutting board to shred or cut into small pieces. Add to sauce and stir to thoroughly coat.
- Place eggroll wrapper diagonal on a flat surface or parchment paper for easy clean up. Place about ¼ chicken at the bottom of wrapper. Top with a sprinkle of cheese (about 1 tablespoon). Fold point up over chicken. Fold in sides, then roll to the end. (Seam side should be down.)
- Place egg rolls into the air fryer basket seam side down. Spray or brush with oil if desired (optional). Cook at 260 degrees for 6 minutes. Flip and cook for another 3-4 minutes. Eggroll should be crispy on all sides.
- Remove and serve with Ranch or blue cheese dressing, carrots, and celery. Garnish with cilantro (optional).
Notes
Storage Instructions:
- One of the best things about this recipe is the fact that you can actually make a big batch of these Air Fryer Buffalo Chicken Eggrolls and freeze them for later, or refrigerate them if you plan to consume them within a couple of days.
- Remember to use an airtight container to store the eggrolls, and then reheat or cook them in the Air Fryer for maximum crispiness.
- What Can I Use Instead of Cream Cheese? Mozarella is the next best alternative.
- What Else Can I Add to the Air Fryer Buffalo Chicken Eggrolls? Add some bagged coleslaw mix or any of your favorite chopped
- How Do I Seal the Egg Rolls? The best way to ensure that they are properly sealed is to brush them with a mixture of whisked egg seasoned with some salt.
