Buffalo Chicken Egg Rolls
These crispy, spicy Buffalo Chicken Egg Rolls turn leftover rotisserie chicken into an addictive snack or weeknight dinner, filled with shredded chicken, cheddar, mozzarella, and buffalo sauce, air-fried to perfection.
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken (skin removed, shredded) Use pre-cooked rotisserie chicken for convenience.
- 1/2 cup shredded cheddar cheese Adjust cheese types if desired.
- 1/2 cup shredded mozzarella cheese Adjust cheese types if desired.
- 1/3–1/2 cup buffalo sauce Adjust heat to taste.
- 1 tsp ranch seasoning mix Use 2 tbsp ranch dressing for a looser filling.
Wrapper and Serving Ingredients
- 12–16 pieces egg roll wrappers (store-bought) Expect 12–16 egg rolls depending on size.
- Cooking spray or a light brush of oil For coating the egg rolls in the air fryer.
- Ranch dressing or blue cheese dressing For serving.
Instructions
Preparation
- In a mixing bowl, combine the shredded rotisserie chicken, cheddar, mozzarella, buffalo sauce, and ranch seasoning. Stir until everything is evenly coated and the mixture holds together slightly.
- Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling into the center.
- Wet the two side edges lightly with water. Fold the bottom corner up over the filling, fold in the sides, then roll tightly toward the top corner and seal with a little water.
Cooking
- Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray on all sides.
- Arrange the egg rolls in a single layer in the air fryer basket without touching. Cook for 10–12 minutes, turning once halfway, until they’re golden brown and crispy.
Serving
- Remove to a wire rack for a minute to avoid steam sogginess. Serve hot with ranch or blue cheese dressing for dipping.
Notes
For extra tang, use Frank’s RedHot or your favorite buffalo sauce. For milder heat, reduce the buffalo sauce and add a splash of honey. To make it vegetarian, substitute shredded jackfruit and use a vegetarian buffalo sauce.