2 cups cooked chicken, shredded (rotisserie works great) ½ cup buffalo sauce (use your favorite brand or make your own) 1 cup shredded cheese (cheddar, mozzarella, or a mix) ...

Lightly spray or brush the egg rolls with oil. Place in a single layer in the basket and cook for 8–10 minutes, flipping halfway, until golden brown and crispy.

On one corner of each of the squares, place about 1 1/2 tsp. of chicken filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls.

And because egg rolls were made for dipping, I even created a lower-sugar duck sauce — using just three ingredients! Let's get ready to rock and egg roll. Get the recipe here.

Her buffalo chicken egg rolls and crispy salmon bites are easy to make and fun to share with family and friends. This segment aired on California Cooking with Jessica Holmes, Episode 139.

In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing, and wing sauce. Cook and stir over low heat until the cheeses are melted, about 5 minutes.

½ cup Frank’s Red Hot sauce ½ cup blue cheese (optional) 1/2 cup chopped celery Egg roll paper Cook in an air fryer for 370 for 8 to 9 minutes. Flip half way through.

On one corner of each of the squares, place about 1 1/2 tsp. of chicken filling. Fold edges over filling so it resembles an open envelope, and then roll up tightly to make mini egg rolls.