Instructions

• 1. Heat a tablespoon of oil in a skillet on medium heat. Slice chicken breasts in half (so they cook faster) and season both sides with salt and pepper.
• 2. Cook chicken breasts fully, about 5 minutes per side. Cut/shred chicken into bite-size pieces.
• 3. Add cheese and chicken to a mixing bowl. Then add the hot sauce- the amount will depend on your preferred spice levels. I add about 1/2 cup because we like spice. If you prefer a more mild heat, just give a generous drizzle.
• 4. I preheat the air fryer to about 375° while I assemble my egg rolls. You place the egg roll wrapper in a diamond shape. Place the filling in the center, then wet your fingers with water and coat the edges of the wrappers so they stick together. Fold up the bottom of the wrapper, then fold in the sides, wet the tops of the sides, and roll the wrapper up to stick to the top. Make sure all little nooks and crannies are sealed, wetting again if need be, so no filling escapes.
• 5. Spray the tops of the egg rolls with Pam, then place Pam-side down into the fryer basket. Spray the top of the egg rolls lightly with Pam and cook for 8 minutes. Then turn them over a cook for another 2 minutes.
• 6. Serve hot with a side of ranch dressing!