Alex Bala’s Buffalo Chicken Egg Rolls

Directions

1. 1

   In a large bowl, toss shredded chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder and salt until well combined; set aside.
2. 2

   In a medium saucepan, melt butter over medium heat. Add peppers, onion and jalapenos. Cook until tender. Add remaining 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, chili powder and smoked paprika. Stir in cream cheese and hot sauce; cook until smooth and bubbly.
3. 3

   Pour sauce over shredded chicken, toss to coat. Cool slightly.
4. 4

   Position an egg roll wrapper with one point toward you. Place a spoonful of chicken mixture in the center. Top with a sprinkle of mozzarella cheese. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
5. 5

   Preheat air fryer to 400°. Brush rolls lightly with oil. Place rolls in a single layer in air-fryer basket. Cook until brown and crisp, flipping halfway though, about 10 minutes.
6. 6

   Serve warm with ranch or blue cheese dressing, if desired.