Buffalo Chicken Egg Rolls
Let me introduce you to the yummy goodness of Buffalo Chicken Egg Rolls. Now I know everything is “Buffalo” flavored these days, BUT before you hit the back button, let me tell you, these are a HUGE HIT every time I make them. Chicken Wing Dip used to be my go to, but in our effort to eat cleaner and smarter, I tweaked my existing recipe, swapping carrots and celery for some of the cheese and using wrappers crisped in the air fryer for the fried tortilla chips. For a little extra flavor, I make a quick and easy Avocado Ranch dipping sauce. I promise if you like Buffalo flavored recipes, this one will not disappoint!
To start you need about 1 pound of cooked boneless, skinless chicken breast. I sprinkled mine with salt, pepper, garlic powder, onion powder and celery salt and cook at 350 degrees for about 20 minutes (make sure the internal temperature reaches 165 degrees). Once the chicken is cooled, shred it using 2 forks. If you are crunched for time, you can use a rotisserie chicken from your local grocery store or even canned chicken.
While the chicken is cooking, take out 4 oz of reduced fat cream cheese and allow it to soften. Dice ½ cup carrots and ½ cup of celery. I like to dice these very finely, I like the extra crunch they provide, but don’t care for big chunks. You can take this time to measure out ¼ c. hot sauce and ¼ c. crumbled blue cheese. HINT: I find everyone’s tolerance of hot sauce and blue cheese to vary. If you like things spicier feel free to add more hot sauce, and if you aren’t a fan of blue cheese swap it out with a milder flavored cheese like cheddar.
You can also use this time to make your Avocado Ranch dipping sauce.
When you are ready, combine shredded chicken, cream cheese, celery, carrots, blue cheese and hot sauce in a mixing bowl. Season with salt, pepper, garlic powder, onion powder and celery salt. Mix until well combined. I always like to give a little taste before I start filling my egg roll wrappers and adjust seasonings as necessary.
On a large cutting board, lay out an egg roll wrapper with one of the points pointing straight at you. Place about 2 T. of the mixture horizontally across the egg roll, about ¼ of the way up.
Lightly wet the perimeter of the egg roll wrapper. I use my finger but you could also use a pastry brush.
Starting at the point closest to you, pull the wrap up over the mixture.
Then fold in each side and roll, continuing until the entire wrapper has been rolled over.
Place seam side down in your air fryer baking basket. Repeat this step for each egg roll. Once complete, give the top of the egg rolls a quick spray with non-stick cooking spray.
I have a larger air fryer and can get all 12 egg rolls into my basket at once. If you have a smaller air fryer, you will need to cook in batches. If you don’t have an air fryer, you can bake these in the oven and crisp them up under the broiler.
Set air fryer temperature to 450 degrees. Cook egg rolls for 5-7 minutes. Different air fryers will cook at different times. Keep a close eye on your egg rolls…they will go from done to burnt quickly. Turn the egg rolls over, give this side another quick spray with non-stick cooking spray and cook for another 5-7 minutes.
This Buffalo Chicken Egg Roll recipes cooks up perfect in an air fryer. If you are in the market for an air fryer, I highly recommend this CuisinArt Air Fryer. (As an Amazon Associate, I earn from qualifying purchases.) This has become a favorite kitchen tool in our house with a permanent home on my kitchen counter! To save space we have done away with our slice toaster and use this Air Fryer instead. I love the different temperature settings, timer, the fact that it has a basket AND a baking sheet. It also cooks a surprisingly large amount of food at once. There are so many options out there, but this one has served me well and is at a moderate price point.
There you have it, hot and crispy Buffalo Chicken Egg Rolls, right out of the air fryer.
I promise, these will be a big hit, whatever the occasion! Hope you enjoy them as much as we do!
xo,
Buffalo Chicken Egg Rolls
Notes
This makes an excellent appetizer or light dinner. Serve with celery and carrot sticks.
Ingredients
- Egg Rolls:
- 2 organic cooked boneless, skinless chicken breast
- 1/2 c. chopped carrots
- 1/2 c. chopped celery
- 4 oz. low fat cream cheese
- 1/4 c. crumbly clue cheese
- 1/4 c. hot sauce
- 1/8 t. salt
- 1/8 t. pepper
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/8 t. celery salt
- 12 egg roll wrappers
- Avocado Ranch Dipping Sauce:
- 1 avocado
- 1/2 c. plain Greek yogurt
- 1/2 packet ranch dressing mix
- 1 t. lemon juice
- 1 t. white wine vinegar
Instructions
- Egg Rolls
- Bring cream cheese to room temp
- Shred chicken with 2 forks
- Place chicken, cream cheese, celery, carrots blue cheese, hot sauce, salt, pepper, garlic powder, onion powder and celery salt in a bowl. Mix well.
- Place an egg roll on cutting board.
- Place 2 T. filling mixture horizontally along bottom 1/4 of egg roll.
- Lightly wet the outside edge of entire egg roll wrapper.
- Bring bottom point of wrapper up over the filling, fold in sides and continue to roll.
- Repeat for remaining egg roll wrappers
- Place in air fryer cooking basket
- Cook in air fry 5-7 minutes, flip, cook for 5-7 more or until lightly browned & crispy.
- Avocado Ranch Dipping Sauce:
- In a small food processor combine avocado, Greek yogurt, 1/2 packet of ranch dressing mix, lemon juice and vinegar.
- Pulse until fully combined.
Nutrition Facts
Buffalo Chicken Egg Rolls
Serves: 12
|
Amount Per Serving: 1 egg roll
|
||
|---|---|---|
| Calories | 124 | |
| % Daily Value* | ||
| Total Fat 5.3 | 7.7% | |
| Saturated Fat 2 | 10% | |
| Trans Fat 0 | ||
| Cholesterol 24.7 | 8% | |
| Sodium 445.3 | 18.5% | |
| Total Carbohydrate 8.5 | 2.7% | |
| Dietary Fiber 1.4 | 4% | |
| Sugars .8 | ||
| Protein 10.3 | ||
| Vitamin A 17.2 | Vitamin C 3.7 | |
| Calcium 4.8 | Iron 4.2 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
SWEET PINK PINEAPPLE
