Ingredients:

  • 3 cups cooked chicken, shredded (approx. 420g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup buffalo wing sauce (120ml)
  • 1 cup shredded Monterey Jack cheese (100g)
  • 1/4 cup blue cheese crumbles (30g)
  • 1/4 cup green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 20 egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • High-heat cooking spray

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese, buffalo sauce, and garlic powder until smooth. Fold in the shredded chicken, Monterey Jack, blue cheese crumbles, and green onions until evenly combined.
  2. Prepare an egg wash by whisking the egg and water in a small bowl. Lay one egg roll wrapper on a clean surface in a diamond orientation. Keep other wrappers covered with a damp paper towel.
  3. Place approximately 2 tablespoons of filling in the center of the diamond. Brush the top two edges with egg wash. Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top to seal.
  4. Air Fryer Method: Preheat to 400°F (200°C). Lightly spray the basket and the egg rolls with cooking oil. Air fry for 10–12 minutes, flipping halfway through, until golden and blistered.
  5. Oven Method: Preheat oven to 425°F (220°C). Place rolls on a wire rack set over a baking sheet. Spray generously with oil and bake for 15–18 minutes until crisp.