If you’ve been following for any length of time, you know two things about me. First, we love our small bites (especially on weekends) and second, I’ve loved my air fryer since the moment I unboxed it. Well when I was away on a trip recently, my husband texted to say that he’d broken the controls (gasp!), so we have upgraded to an eight quart air fryer and I couldn’t be happier!
So with football season approaching and loving the new capacity of the basket, a spin on egg rolls seemed like a fun thing to try. And despite over-stuffing this batch (but honestly, is that a thing?) these did not disappoint!
4 ounces softened cream cheese
2/3 cup sharp cheddar cheese (shredded)
2 cups cooked chicken (shredded or diced)
2 tbsp wing sauce
2 green onions, finely chopped
8-10 egg roll wrappers
1 beaten egg (just to seal the egg rolls)
Mix the cheeses, chicken, wing sauce and green onions in a medium bowl. Lay an egg roll wrapper as a diamond on a flat surface and put a couple tablespoons of filling toward the bottom of the diamond. Bring the bottom point up to the filling, fold in the sides, brush the exposed wrapper with the egg wash and bring it up and around to seal. (Honestly, this part really stumped me at first so here’s a quick tutorial if it’s new to you too)
Set your air fryer to 380 degrees and add enough egg rolls to form a single layer without crowding. Spray with a little spritz of olive oil. Cook for 10-12 minutes or until golden brown, flipping after 5 minutes.
Serve with some blue cheese for dipping and enjoy!
Eat well friends!
Michelle Cooks 
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