Buffalo Chicken Egg Rolls
For the filling, I took inspiration from my Buffalo Chicken Dip and added some cream cheese to the mix to make them creamy, moist and flavorful! You can see more Super Bowl Recipes here.
I tested them several times until I got the filling just right, both in my oven and Skinnytaste Vremi Air Fryer that you can pre-order now, it comes out early May! The results came out best in the air fryer, they were crispier and held their shape better. Whichever way you make them, they will still taste great.
To make the filling, I used my Instant Pot but you can also use a slow cooker, I also have directions for both. If you prefer to use pre-cooked chicken, you can use the breast meat from a rotisserie chicken. If you prefer, you can swap the blue cheese for mozzarella cheese.
How To Make Buffalo Chicken Egg Rolls
How To Make Ahead
You can prep the chicken and make the filling 1 to 2 days before.
How To Freeze
You can freeze leftover egg rolls to keep on hand anytime you need them. For cooked egg rolls, let them come to room temperature before freezing. Wrap them with plastic or foil, or place them in a freezer safe container. To reheat in the air fryer, heat 360F 8 to 10 minutes, until heated through. In the oven, bake 375F until heated through, about 15 to 20 minutes.
More Buffalo Chicken Recipes:
Buffalo Chicken Lettuce Wraps Buffalo Chicken Strips Stuffed Buffalo Chicken Roll Ups Buffalo Chicken Meatballs
