Air Fryer buffalo chicken egg rolls are what happen when buffalo chicken dip and egg rolls have a baby! Such a fun way to enjoy your favorite buffalo chicken flavors! Golden and crispy on the outside with a creamy, cheesy buffalo chicken filling that comes together in 30 minutes without the need for any deep frying!
Cook chicken any way you'd like (pan sear, instant pot, boil, etc.).
1 pound boneless skinless chicken breast
While chicken is cooking, melt cream cheese in a large microwave safe bowl. Whisk in the hot sauce to blend. Set aside.
2 ounces cream cheese, ¼ cup hot sauce
Once chicken is done, transfer to cutting board to shred or cut into small pieces.
Add cooked chicken to the sauce and stir to thoroughly coat.
Place eggroll wrapper diagonal on flat surface or parchment paper for easy clean up. Place about ¼ cup chicken at the bottom of wrapper. Top with sprinkle of cheese (about 1 tablespoon). Fold point up over chicken. Fold in sides, then roll to the end. (Seam side should be down.)
8-10 eggroll wrappers, 2 ounces cheddar or Monterey Jack cheese
Place 6 egg rolls into air fryer basket seam side down.
2 teaspoons olive oil
Spray or brush with olive oil. Cook at 260 degrees for 6 minutes. Flip and cook another 3-4 minutes. Egg roll should be crispy on all sides.
Remove and serve with Ranch or blue cheese dressing, carrots, and celery. Garnish with cilantro.
Notes
Recipe will make 8-10 egg rolls. Cook in batches to not overcrowd air fryer.Cook chicken any way you prefer - also a great use for leftover chicken or rotisserie chicken. Light cream cheese will work but use the block, not spreadable cream cheese.Store leftovers in airtight container in refrigerator for up to 2 days.Reheat in air fryer until heated through (350° for 3-4 minutes).