Crispy Buffalo Chicken Egg Rolls with Creamy Cilantro Sauce
Ingredients
- Vita Ice Lemon Lime, for serving
- 2 cups Shredded Chicken such as rotisserie chicken
- 8 oz. Cream Cheese softened
- ½ cup Ranch homemade or store bought
- ¼ cup Hot Sauce
- ½ cup Shredded Cheddar Cheese
- ½ cup Shredded Mozzarella
- ¼ cup Green Onions finely chopped
- 18-20 Egg Roll Wrappers
For the Cilantro Sauce
- ½ cup Plain Yogurt
- ⅓ cup Fresh Cilantro
- 2 Limes zest and juice
- 1 tbsp. olive oil
Instructions
- In the bowl of a stand mixer, add the cream cheese. Use the paddle attachment to whip the cream cheese until smooth.
- Add the remaining ingredients and mix on low until all ingredients are well-combined.
- Dip your finger in water and brush along the edges of one egg roll wrapper. Add 2 tablespoons of the buffalo chicken mixture in the center. Fold the two short sides over the mixture, then roll the long sides in like a burrito. Place seam side down on a baking pan. Repeat with remaining egg roll wrappers.
- Brush the egg rolls with olive oil.
- Bake in an air fryer at 375F for 6-7minutes, or in the oven at 450F for 25-30 minutes. Flip the egg rolls halfway through cooking. They should come out golden and crispy.
- To make the sauce, blend all ingredients until smooth. Season with salt and black pepper to taste. Serve alongside the buffalo chicken egg rolls.
- Enjoy with Vita Ice Lemon Lime for a complimentary refreshment!