Servings: 8
Cooking Time: 9 Minutes Per Batch
Ingredients :
1 teaspoon water
1 tablespoon cornstarch
1 egg
2½ cups cooked chicken, diced or shredded (see opposite page)
⅓ cup chopped green onion
⅓ cup diced celery
⅓ cup buffalo wing sauce
8 egg roll wraps
oil for misting or cooking spray
Blue Cheese Dip
3 ounces cream cheese, softened
⅓ cup blue cheese, crumbled
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ cup buttermilk (or sour cream)
Directions :
1. Mix water and cornstarch in a small bowl until dissolved. Add egg, beat well, and set aside.
2. In a medium size bowl, mix together chicken, green onion, celery, and buffalo wing sauce.
3. Divide chicken mixture evenly among 8 egg roll wraps, spooning ½ inch from one edge.
4. Moisten all edges of each wrap with beaten egg wash.
5. Fold the short ends over filling, then roll up tightly and press to seal edges.
6. Brush outside of wraps with egg wash, then spritz with oil or cooking spray.
7. Place 4 egg rolls in air fryer basket.
8. Cook at 390°F for 9minutes or until outside is brown and crispy.
9. While the rolls are cooking, prepare the Blue Cheese Dip. With a fork, mash together cream cheese and
blue cheese.
10. Stir in remaining ingredients.
11. Dip should be just thick enough to slightly cling to egg rolls. If too thick, stir in buttermilk or milk 1
tablespoon at a time until you reach the desired consistency.
12. Cook remaining 4 egg rolls as in steps 7 and 8.
13. Serve while hot with Blue Cheese Dip, more buffalo wing sauce, or both.