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Buffalo Chicken Eggrolls with Salsa Verde

Eggroll Ingredients

  • 1-1.5 lbs cooked chicken, shredded
  • 1 bag coleslaw mix, wilted for a couple minutes
  • 2 green onions
  • 1 cup shredded mozzarella
  • 1/3 cup cream cheese
  • 1/3 cup hot sauce (I recommend Crystal or Texas Pete for this recipe)
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • Salt and pepper
  • Cooking oil

Salsa Verde Ingredients

  • 1 bunch cilantro
  • 4 cloves garlic
  • 1 small onion
  • 1 avocado
  • 2 jalapeno
  • 2 limes
  • 1/4 cup canned coconut milk
  • 3/4 tsp msg
  • 1/4 tsp salt

Directions For the Eggrolls

  1. Prepare the Salsa Verde: Mix all ingredients together in a blender until smooth. Transfer to an air-tight container and set aside in the fridge until ready to serve.
  2. Prepare the Veggies: Heat 1 tbsp cooking oil in a pan over medium heat. Once the oil is hot, add the white parts of the green onion and sauté for 30sec-1min until the onions become fragrant. Add in the coleslaw mix and a sprinkle of salt and pepper. Sauté for 1-2 minutes until the cabbage has wilted. Remove from heat and set aside to cool. Do not overcook your cabbage or it will be soggy!
  3. Prepare the Filling: While the veggies cool, add the softened cream cheese to a large mixing bowl and mix with a rubber spatula to loosen it up. Then mix in the green parts of the green onion, shredded mozzarella, hot sauce, garlic powder and red pepper flakes. Once the veggies have cooled, mix the veggies and shredded chicken into the filling until all ingredients are uniformly mixed.
  4. Assemble the Eggrolls: On a large sheet of parchment or wax paper, prepare an assembly line of the following: the eggroll wrappers, the egg roll filling, and a small bowl of water. Each eggroll should contain about 2 oz of filling (1/4 cup). To roll an eggroll, place a wrapper on the wax paper so it looks like a diamond. Dip your index finger into the bowl of water and trace your wet finger along the top V shape of the diamond. Next, spoon 2oz of filling into the center of the wrapper. Grab the left and right corners of the diamond and bring them into the center, slightly overlapping each other on top of the filling. Then fold the bottom corner of the diamond on top of the filling to cover it completely. Press your hands around the filling and roll up tightly towards the top corner of the diamond. The wet top corner creates the seal for the eggroll.
  5. Cook the eggrolls: After all eggrolls are assembled, spray lightly with cooking spray on each side (I use avocado oil spray). Air fry at 360 degrees F for 7-8 minutes. Flip eggrolls and air fry for an additional 2-3 minutes. Serve immediately with a side of salsa verde and corn chips.
  6. Freeze leftovers: Save any leftover eggrolls in the freezer and reheat in the air fryer at 360 degrees F for 6-7 minutes.