Air Fryer Buffalo Chicken Egg Rolls
Crisp air-fried egg rolls filled with tangy Buffalo chicken, creamy cheese, and crunchy celery. Serve hot with ranch dressing for dipping.
Prep: 25 min · Cook: 12 min · Yield: 4 · Method: Air Fryer
Ingredients
- 2 cups cooked boneless, skinless chicken breast
- 12 wrappers egg roll wrappers
- 0.5 cup hot sauce
- 4 ounces cream cheese
- 2 stalks celery
- 0.5 cup shredded mozzarella cheese
- 0.5 teaspoon garlic powder
- 1 serving cooking spray
- 0.5 cup ranch dressing
Cooking instructions
- Shred the cooked chicken. Finely chop the celery. In a medium bowl, mix the chicken, hot sauce, softened cream cheese, mozzarella, celery, and garlic powder until evenly combined. (about 5 min)
- Place one egg roll wrapper on a work surface with a corner pointing toward you. Spoon about 3 tablespoons of filling across the lower third. Fold the bottom corner over the filling, fold in the side corners, and roll tightly. Moisten the top corner with water to seal. Repeat with the remaining wrappers and filling. (about 15 min)
- Preheat the air fryer to 400°F. Arrange the egg rolls in a single layer with space between them, seam-side down. Lightly coat with cooking spray. (about 3 min) — 400°F
- Air fry for 6 minutes. Turn the egg rolls and cook for 4 to 6 minutes more, until crisp and golden brown. The filling should reach 165°F if checked with an instant-read thermometer. (about 12 min) — 400°F
- Rest for 2 minutes, then serve hot with ranch dressing for dipping. (about 2 min)