Buffalo Chicken Egg Rolls | Chef Tim Clowers

Buffalo Chicken Egg Rolls

Name: Buffalo Chicken Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Chicken Breasts; 1 Medium Onion; ¼ Cup Hot Sauce; 16 Egg Roll Wrappers; ½ Cup Celery; 4 oz Cream Cheese; 1 Egg; 1 Cup Cheddar Cheese; ½ tsp Salt; ½ tsp Pepper; ½ tsp Garlic Powder; ½ tsp Paprika

Serves 620 mins prep15 mins cook

Crispy Air Fryer Buffalo Chicken Egg Rolls filled with creamy, cheesy buffalo chicken. An irresistible appetizer for parties and game days.

0 servings

What you need

lb chicken breast

onion, diced

cup hot sauce

egg roll wrappers

cup celery, diced

oz cream cheese, softened

egg, for egg wash

cup cheddar cheese, shredded

tsp salt

tsp pepper

tsp garlic powder

tsp paprika

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Instructions


0 Cook the Chicken - Preheat oven to 375°F. Season chicken with seasonings.  Heat a skillet over medium-high heat and sear the chicken for a few minutes on each side until browned. Transfer the seared chicken to the oven and bake for about 9 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes, then dice or shred into small pieces.
1 Make the Buffalo Chicken Filling - In a skillet, sauté chopped onion in a neutral oil (avocado oil works great) until soft and translucent.
2 Transfer to a mixing bowl and add diced chicken, cheddar cheese, cream cheese, diced celery, sautéed onions, and hot sauce.
3 Stir until everything is creamy and evenly combined.
4 Fill and Roll the Egg Rolls (see blog for “How to Roll Egg Rolls”)
5 Finish the Dish - Preheat the air fryer to 350°F and place the egg rolls in a single layer. Lightly spray the tops with oil for extra crispiness. Air fry for 15 minutes, flipping halfway through, until golden brown and crispy.

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