"Instant Pot" Buffalo Soldier Air Fried Eggrolls

 Yes I am back with yet another eggroll recipe!!!  Today I am taking my copycat recipe of Zeek's
Pizza Buffalo Soldier Pizza and making it into a crispy eggroll!

16-20 Egg Roll wrappers (depends on size)

1.5 lbs chicken thighs*

1/2 cup +/-  Frank's Red Hot Sauce, divided

salt and pepper

1 TB butter

1/2 cup ranch dressing

1/3 cup Mama Lils Peppers, chopped**

1/4 cup crumbled gorgonzola***

1 sm/med jalapeno, seeded and diced

1/4 cup cilantro, chopped fine

* you can use chicken breast but thighs are so much more flavorful and shred easier

** if you can't find Mama Lils, cherry peppers are great as well.

***gorgonzola can be very overpowering, don't over do it, of if you don't care for gorgonzola you could try blue cheese, or I think even goat cheese would be very good. Or just good old shredded mozzarella if you want.

In your electric pressure cooker pour about 1/3 cup Franks Red Hot sauce, place chicken over the top and sprinkle liberally with salt and pepper.

Close pot and seal, set to high pressure for 15 minutes, natural release for 10 then vent the rest of the pressure.

Shred chicken in the pot with 2 forks 

Turn the pot on to simmer and stir until the liquid has reduced by about 3/4. Add butter and remaining hot sauce to taste and allow to reduce a little more while the butter melts

Allow to cool.

In a bowl mix the chicken and the remaining ingredients. Stir until combined.

Egg Roll Assembly:

Place eggroll wrapper in a diamond shape, scoop about a few TB of chicken mixture onto it and gently fashion it into a log.  ( I measure my final product of mixture in oz and try to evenly distribute ounces between how many wrappers I have)

Dampen the edges with a little water.

Pull the bottom corner up and give it a slight tuck

Pull the edge corners over.

Then firmly roll it up to the top. You want it a little tight, but not too tight to prevent bursting.

Set aside and repeat with remaining wrappers and mixture

Preheat air fryer for 5 minutes to 400 degrees. Brush or spray the bottom of your air fryer basket with oil of your choice, I use avocado oil.

Depending on the size of your fryer place several rolls in (not touching) and brush/spray each lightly with oil.


Cook for 5 minute, gently turn over with tongs and cook 5 minutes more until nice and crisp.

Place cooked rolls on a plate and cover with foil. Repeat with remaining rolls.

Serve with your favorite sauce! Blue Cheese, more ranch, buffalo dip...... ( I did honey wasabi ranch with mine!)

"Instant Pot" Crack Chicken Air Fried Eggrolls

I love eggrolls, and not just the traditional kind. You can fill those wrappers with SO much good stuff! I was going to make Rueben Eggrolls but then I remembered St Patrick's Day is next week so I will hold off on that one until I have leftover Corned Beef. So I decided to make a Crack Chicken recipe in my pressure cooker, then wrap them in tasty wrappers and air fry them up!  Tasty for dinner or an appetize for a party YUM

1 package eggroll wrappers

2 lbs boneless skinless chicken thighs*

8 oz cream cheese, cut into cubes

1 oz package ranch dressing seasoning ( about 1/4 cup if you are doing homemade)

1/2 cup chicken broth

6 slices bacon, cooked crisp and chopped

3 green onions, sliced

4 oz shredded extra sharp cheddar cheese

4 oz shredded pepper jack cheese**

* Thighs have quite a bit more flavor, but you can use breasts if you really want to

** You can sub any kind of cheese you want, all cheddar, all pepper jack, another flavor.....mix it up!

Put chicken thighs and broth in the pressure cooker, top with ranch seasoning and cubed cream cheese.

Set the vent to seal and cook on high for 15 minutes, 5 minutes natural release.

Remove the chicken and shred it up well, then stir it back into the pot until it is all creamy.

Set the pot to saute and allow the mixture to simmer until the sauce is nice and thick. (this time can vary, watch it carefully and stir often, mine took about 10 minutes to really thicken well.

Stir in bacon and green onions.

Chill the mix in the fridge for at least an hour.

Mix in cheeses.     

Lay out an egg roll wrapper  in a diamond shape and spread on a scant 1/4 cup of the filling and shape into a log

With your fingertips trace a little water around the outer edges of the wrapper

Pull up the bottom corner.

Fold in the sides

 

Last firmly roll up to the other corner. (You want it kind of tight but not tight enough to burst.)

Continue with the rest of the wrappers and filling until you are all done.

These can be made to this point and popped in the fridge until ready to cook....just take them out and let them come to room temp for 30 mins before cooking.

Preheat air fryer to 400 for 5 minutes.

Gently brush or spray the bottom of the basket with oil of choice (I like avocado oil) and depending on the size of your fryer place several rolls in (not touching) and brush/spray each lightly with oil. 

Cook for 5 minute, gently turn over with tongs and cook 5 minutes more until nice and crisp. '

Place cooked rolls on a plate and cover with foil. Repeat with remaining rolls.

Serve immediately with your choice of dip! I used buffalo fry sauce on mine, my kids of course wanted ranch.