Air Fryer Buffalo Chicken Egg Rolls
Crispy egg rolls stuffed with shredded chicken, buffalo sauce, and cream cheese, air-fried to a golden crunch without deep frying.
Ingredients
- 12 oz boneless skinless chicken breasts, cooked, shredded
- 1/3 cup buffalo hot sauce (such as Frank's RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 4 green onions, thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 12 egg roll wrappers
- 1 large egg, beaten
- as needed nonstick cooking spray
- 1/2 cup ranch or blue cheese dressing (for serving)
Instructions
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1
In a large bowl, combine 12 oz cooked, shredded boneless skinless chicken breasts, 1/3 cup buffalo hot sauce (such as Frank's RedHot), 4 oz softened cream cheese, 1/2 cup shredded sharp cheddar cheese, 4 thinly sliced green onions, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix well until fully incorporated.
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2
Lay one egg roll wrappers on a clean surface with a corner pointing toward you. Place about 3 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the sides, then roll tightly toward the top corner. Seal the edge with 1 beaten large egg. Repeat with remaining wrappers and filling.
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3
Preheat the air fryer to 390°F. Lightly coat the basket with nonstick cooking spray.
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4
Arrange egg rolls in a single layer, seam-side down, in the air fryer basket. Spray the tops generously with nonstick cooking spray.
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5
Air fry at 390°F for 10 to 12 minutes, flipping halfway through, until golden brown and crispy on all sides. Check that the chicken filling reaches an internal temperature of 165°F.
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6
Serve immediately with 1/2 cup ranch or blue cheese dressing (for serving).