Buffalo chicken egg rolls are the perfect mashup of comfort food and party snack. They're golden on the outside and creamy and spicy on the inside, and the first thing to go at the party! —Alex Bala, Longmont, Colorado
Ingredients
- 2 rotisserie chicken breasts, shredded
- 2 teaspoons onion powder, divided
- 2 teaspoons garlic powder, divided
- 1 pinch kosher salt
- 5 tablespoons unsalted butter
- 1/4 cup diced sweet red pepper
- 1/4 cup diced green pepper
- 1/2 medium red onion, diced
- 2 tablespoons diced jalapeno peppers
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup hot sauce
- 12 egg roll wrappers
- 2 cups shredded mozzarella cheese
- 1/4 cup neutral oil, for brushing
- Optional: Ranch or blue cheese dressing
Directions
- In a large bowl, toss shredded chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder and salt until well combined; set aside.
- In a medium saucepan, melt butter over medium heat. Add peppers, onion and jalapenos. Cook until tender. Add remaining 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, chili powder and smoked paprika. Stir in cream cheese and hot sauce; cook until smooth and bubbly.
- Pour sauce over shredded chicken, toss to coat. Cool slightly.
- Position an egg roll wrapper with one point toward you. Place a spoonful of chicken mixture in the center. Top with a sprinkle of mozzarella cheese. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
- Preheat air fryer to 400°. Brush rolls lightly with oil. Place rolls in a single layer in air-fryer basket. Cook until brown and crisp, flipping halfway though, about 10 minutes.
- Serve warm with ranch or blue cheese dressing, if desired.
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