GUILT-FREE Buffalo Chicken Egg Rolls
Who said you can't have healthy Buffalo Chicken Egg Rolls?! These delicious egg rolls are always a hit with its low fat version dipping sauce. You won't be feeling guilty when you go for seconds!
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Servings: 16 egg rolls
Ingredients
Eggrolls
- 3 Chicken Breasts boneless, skinless
- Chicken Broth
- 1 bag Shredded Cabbage I used the coleslaw mix with red, green, and shredded carrots
- Green Onions sliced
- 1/2 bottle Frank's Red Hot
- Nasoya Egg Roll Wrappers
- Saint Agur Blue Cheese any is fine, that just happens to be my favorite
- 1 tbsp Butter
- Oil Of Choice
Skinny Blue Cheese Dressing
- 1/2 cup Saint Agur Blue Cheese
- 6 oz Fat Free Greek Yogurt
- 1 tbsp Light Mayonnaise
- 1 tbsp Lemon Juice
- 1 tbsp White Wine Vinegar
- 1/8 tsp Garlic Powder
- Salt
- Pepper
Instructions
Eggrolls
- Add chicken breasts to a pot, cover completely with chicken broth. Add water if you need more liquid to cover. Bring to a boil then, turn down to a simmer, cover with lid and cook for 15-20 minutes or until chicken is no longer pink. When chicken is cooked, shred and set to the side.
- In a large skillet, melt your butter. Add the white part of the sliced green onions and cook for a minute or two. Then add your shredded cabbage and cook for one minute. Then, the shredded chicken. Immediately after adding the chicken, coat in the Frank reds hot sauce and stir to combine. Move to a bowl and let it cool.
- Once mixture is cool, fill a small bowl with water. Lay out an egg roll wrapper and place buffalo chicken filling diagonally across. Top with bits of your blue cheese.
- Wet the tips of your fingertips, place water all the way around the edges of the egg roll and roll up. Place off to the side and repeat step until you’ve used all the mixture.
- Brush your egg rolls with oil until coated and place into the air-fryer. Be sure they’re not touching (I had to do this in multiple batches). Air-fry at 380 degrees for 9 minutes, or until golden brown, and then flip for another 5 minutes or until golden.
- Once they’re all cooked. pair with your favorite blue cheese dressing or use the recipe I came up with to make your own!
Skinny Blue Cheese Dressing
- In a bowl, combine blue cheese and yogurt, mash with a fork.
- Stir in mayo, lemon juice, vinegar, and garlic powder until well combined.
- Add salt and pepper to taste and enjoy!