Shredded Chicken

Make shredded chicken using whatever method you prefer, or buy pre-cooked shredded chicken.

The simplest method: Season the chicken cuts, add to a deep pot, and cover with water.

Bring to a boil, then reduce heat to simmer for 10-15 minutes, depending on the size of your cuts.

Remove from pot when chicken reaches internal temperature of 165°F (75°C).

Shred chicken using 2 forks or with a hand mixer.

Buffalo Chicken Egg Rolls in Air Fryer

In a large bowl, combine softened cream cheese, mozzarella, cooled shredded chicken, buffalo sauce, and green onion. Mix well to combine.

Preheat air fryer to 380°F (195°C).

Place one egg roll wrapper in a diamond shape on a clean, flat surface. (Keep unused wrappers covered with a damp towel to prevent drying out.)

Spoon about 3 Tbsp buffalo chicken filling onto egg roll wrapper, near the top corner.

Fold top corner over the mixture, pressing the sides of the fold down to make the seal stronger.

Fold in both side corners, keeping the folds tight.

Then, begin to roll down towards the bottom corner, forming a cigar shape and keeping the mixture tightly contained.

Before completing the roll, brush remainder of wrapper with beaten egg to seal. (Like sealing an envelope flap.)

Transfer sealed egg roll to a plate and cover with a damp towel or plastic wrap to prevent drying.

Repeat to assemble all buffalo chicken egg rolls. (Yields ~8-10.)

Spray down basket of preheated air fryer with cooking spray. Place 6-8 egg rolls into basket. (Air fryer egg rolls are best cooked in batches, with space between them.)

Spray tops of rolls with cooking spray (or brush with oil) to help them crisp up and brown.

Cook 10-12 minutes (no need to flip), until brown and crispy.

Serve warm with ranch, blue cheese dressing, or your favorite dipping sauce!