Buffalo 'Chicken' Eggrolls!
Enjoy this tasty vegan recipe that will have you craving more when it's gone!
A recipe by @mealsbydaymeia. For recipes and more by Daymeia, check out her blog.
INGREDIENTS
- Meatless chicken tenders (I used Aldi's brand - Earth Grown)
- Hot Sauce (whatever your preference I used Crystal)
- Butter (Vegan or non vegan I prefer earth balance or any that's dairy free)
- Vegan Mozzarella (I used Aldi's brand)
- Seasonings - pepper, onion salt, garlic salt (whatever you prefer)
- Egg Rolls (I used Nasoya)
KITCHEN UTENSILS
- Cutting board
- bowl
- Knife
- Spoon
- Air fryer
- Measuring cup
DIRECTIONS
- Thaw out chicken tenders (follow directions on package)
- Once the chicken is thawed cook it in your air fryer for 10 minutes on 400 degrees - the chicken should be crispy and a little browned (be careful not to overcook the chicken)
- When the chicken is done set aside and let the chicken cool
- While the chicken is cooling mix 5 tbsp of hot sauce and 2 tbsp of butter into a microwave safe bowl - heat for about 1 minute (after the first 30 seconds stir the mixture and heat up until it's fully melted. If it's already melted no need for the second heating)
- Cut up the chicken into pieces
- Once the chicken is cut pour it into the bowl with the sauce mixture and mix together until the chicken is completely coated. (If it looks a little dry add more hot sauce and butter)
- Once chicken is completely coated add your seasonings (season to taste) and cheese mix up completely
- Put bowl aside and prep egg rolls - I completed this step using my cutting board - follow directions on package for rolling
- Place filling inside egg rolls add extra hot sauce if you really like things spicy - follow directions on package for rolling
- Set your air fryer to 400 degrees and 8 minutes
- Cook the egg rolls for 4 minutes on each side
- Let rolls cool, slice in half, and enjoy with your favorite dipping sauce - ranch or blue cheese!