Air Fried Buffalo Chicken Eggrolls
Servings: 8 eggrolls
Equipment
- 1 air fryer
- 1 Large Mixing Bowl
Ingredients
- 10 oz vegan chicken strips thawed, non-breaded
- 1/4 cup plain + unsweetened almond milk yogurt I used Kite Hill
- 1/3 cup vegan buffalo sauce or Frank's Red Hot Sauce see notes for the BBQ eggrols version*
- 1/2 tsp garlic granules
- 1 cup vegan cheddar cheese shredded
- 8 square eggroll wrappers I used Nasoya
- 1 tbsp olive oil
Serve with Vegan Ranch (My Ranch recipe linked in post above)
Instructions
Prep
- Combine the vegan chicken, almond milk yogurt, buffalo sauce, garlic granules, and vegan cheese in a food processor. Pulse several times until coarsely chopped.
Shape
- Distribute the mixture between 8 large square eggroll roll wrappers. Dip a finger in water and trace along the outside edge of each wrapper. Fold the bottom corner into the center and press down to seal. Then bring the left side corner into the center and press down to seal. Repeat with the right side corner and then the top corner (photos above)Then pick up the "envelope" you've created and gently shape with your hands to round the shape into an eggroll. Repeat with the remaining wrappers.Tip: Wrap firmly but not too tightly. If the wrapping is super tight, the cheesy filling is more likely to ooze out while baking. Next, lightly brush both sides of each eggroll with olive oil and pay careful attention to the edges and sides.
Air Fry
- Place 4-5 eggrolls in the air fryer basket and cook for 10 minutes at 400 degrees. Then flip the eggrolls over using tongs and cook for 10 more minutes.
Serve
- Serve warm with chilled vegan ranch dressing and more hot sauce on the side. Enjoy!
Notes
Make a BBQ version by swapping 1/3 cup of spicy buffalo sauce for 1/2 cup of your favorite BBQ sauce. Add a pinch of salt and pepper and then continue following the recipe.
Vegan Ranch Dressing recipe for dipping!