Air Fried Buffalo Chicken Egg Rolls are the fusion appetizer/snack/dinner you didn’t think you needed. But if you go down to the recipe and try them out you will see why you did.
This is really another recipe in my Emily wants comfort food but doesn’t want to get take out cookbook. In these pandemic times my mental state keeps fluctuating. One moment I have boundless energy ready to take on a Chloe Ting workout challenge, and the next I’m wondering how to blink my way out of the funk of another ordinary day. On those in-between days, the ones where I have enough energy to make more than our usual stir-fry, but still craving something to soothe my worries, salads really don’t cut it. And that is OK- I’m learning to listen to my body better. Take the cues that if tonight eating rice and vegetables won’t make me happy then make something that will.
And when creating this recipe, a mix of wings and egg rolls were apparently what my soul was craving. The mixture of spicy, creamy, crispy- it ticks all the boxes. In this recipe I do use my air fryer so I am doing my body a bit of a favour by cutting down on the fat/oil. However feel free to deep fry if you have one or bake in the oven. Don’t worry if your egg rolls don’t look like the ones from the restaurant or freezer box. The flavours are really where it’s at. You get all the feeling of a buffalo chicken wing without the messy fingers!
Experiment with your own combinations- maybe add blue cheese if you are in to that kind of thing. Substitute the Frank’s hot sauce for BBQ sauce if you don’t want it as spicy. Or even make it vegetarian by substituting the chicken for diced tofu. Once you realize how easy it is to make your own egg rolls at home, you are going to want to make dozens. After airfrying they freeze really well – perfect for when you want a quick snack without the work.
Buffalo Chicken Egg Rolls
Ingredients
- 1 chicken breast, (1 1/2 C shredded)
- 3/4 cup shredded carrot
- 1/4 cup cream cheese, softened
- 1/4 cup franks hot sauce
- 1 green onion, diced
- 12 square egg roll wrappers
- 1 tbsp flour
- 1 tbsp water
Directions
- Step 1 Either use leftover rotisserie chicken and shred. Or create your own shredded chicken by boiling in a pot, slow cooker, or pressure cooker.
- Step 2 In a medium sized bowl combine chicken, carrot, cream cheese, franks, and green onion.
- Step 3 In a small bowl mix flour and water to create a thick paste.
- Step 4 Time to build: place your wrapper so a point is facing towards you like a diamond. Place a heaping tbsp of filling in the middle of your wrapper and slightly shape into a log horizontal. Fold the bottom point over top of the filling and fold in the left and right sides of the wrapper and roll until you are left with a little triangle left at the top. Dab a bit of the flour paste and seal.
- Step 5 Spray egg rolls with pam and place in air fryer at 400F for about 10 minutes, flipping three quarters way through.
- Step 6 For oven bake at 400F for 20min or until golden brown
- Step 7 Serve with ranch, sour cream or other creamy dip.
They look like something I would really like.