Buffalo Chicken Egg Rolls made with Franks RedHot Sauce, Corelle, and Pyrex is a perfect game day appetizer or snack recipe! Chicken and cheeses are layered in this handheld party food recipe perfect for your football party.
Keyword: 30 Min or Less, Chicken/Turkey, Football, Game Day
1/3cupFrank’s RedHot Buffalo Wings Sauce
1/2cupshredded mozzarella cheeseor Monterey jack
1/2teaspoonRanch seasoning mix(optional)
8egg roll wrappers
nonstick cooking spray
1TablespoonFrank’s RedHot Buffalo Wings Sauce(or more to taste)
1/2Tablespoonfresh parsleychopped, optional
Combine the cooked, shredded chicken and the Frank’s RedHot Buffalo Wings Sauce in the Pyrex measuring cup and stir to combine. Set aside.
In a small Pyrex bowl, combine the cream cheese, mozzarella, ranch seasoning, garlic powder, and salt. Stir to combine. Set aside.
Combine the sauce ingredients in a small Pyrex container. Chill until ready to serve.
About 1/3 of the way up from the bottom of an egg roll wrapper, spread 1 Tablespoon of the cheese mixture across the wrapper leaving 1 inch on each side.
Scoop 2 Tablespoons of the chicken on top of the cheese.
Fold up the bottom flap of the wrapper over the chicken. Then fold in the side.
Roll the egg roll up. Use your fingers to wet the top edge of the wrapper with water before closing to help it seal.
Repeat with the remaining egg rolls.
Place the egg rolls in the Instant Pot Vortex air fryer basket. Spray with nonstick spray.
Set the fryer for 390-400F and 8 minutes. Flip the egg rolls and spray again about 5 minutes in.
Remove from the air fryer and serve immediately with the dipping sauce.