Buffalo Chicken Egg Rolls

Ingredients

1/4 cup Buffalo sauce

2 cups Rotisserie chicken

1 packet Ranch seasoning mix, dry

8 Egg roll wrappers

1 cup Cheddar cheese, sharp

4 oz Cream cheese

1 cup Mozzarella cheese

Water, for assembly

Ranch, for serving

Directions

In a large bowl, add chicken, cream cheese, buffalo sauce, cheddar cheese, mozzarella cheese, and ranch seasoning. Stir to completely combine ingredients.

Working with one wrapper at a time, place ⅓ cup of the chicken mixture onto the center of each wrapper.

To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners to the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.

Set the air fryer to 400°F.

Place the egg rolls into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Spray the tops of the egg rolls with nonstick cooking spray. Air fry the egg rolls for 3-4 minutes. Flip them over, spray again with cooking spray, and air fry for another 3-4 minutes, or until golden brown.

Serve the egg rolls hot with ranch or blue cheese dressing for dipping and additional buffalo sauce if desired.

Notes

Frying In Oil:

In a deep pot, heat 2-3 inches of vegetable oil to 365°F.

Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes.

Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature of the oil is back to 365°F.

Baking In Oven:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the egg rolls onto the lined baking sheet. Spray the tops of the egg rolls with cooking spray (or brush the tops with oil).

Bake for 15-20 minutes, or until golden brown and crispy.