These Buffalo Chicken Egg Rolls can be made in the air fryer or baked in the oven!
They’re easy to make and low in points. Each egg roll is only 2 points for blue and purple, 3 points for green.
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I love coming up with new recipes for egg rolls. I like that they’re low in points but also filling.
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The inspiration for these Buffalo Chicken Egg Rolls came from my Buffalo Chicken Quesadillas. Since I liked the filling for the quesadillas so much I figured why not use it for egg rolls too!?
They were just as delicious as I thought they would be.
Personally I prefer cooking egg rolls in the air fryer vs. the oven. It takes a little less time, they come out crispier and my house doesn’t get hot.
When I was trying to decide if I wanted to buy an air fryer I wasn’t sure if I would use it that much. I use it way more than I ever expected!
I also have two teenage daughters that use the air fryer all the time. Pizza rolls, chicken fries, French fries…any frozen food they like.
To make these Buffalo Chicken Egg Rolls I bought a rotisserie chicken that was already cooked, that helped save some time.
I added the chicken, buffalo sauce, cream cheese and mozzarella cheese to a mixing bowl.
Stir it all together and your filling is ready.
Put a couple tablespoons full of the chicken mixture in the egg roll.
Then I folded up the bottom of the egg roll and folded in the sides. I dipped my finger in water and rubbed the top part of the egg roll and sealed it closed.
Once all of the egg rolls are made I sprayed them with olive oil spray. Then you either bake them in the oven or air fryer.
If you’re cooking the egg rolls in the air fryer you want to make sure they are in a single layer. Depending on the size of your air fryer basket you might have to cook them in two batches.
Yield: 10 egg rolls (Each egg roll is 2 points for blue and purple, 3 points for green)
Click here to view your WW Personal Points and track it on your app.
- 2 cups cooked skinless boneless chicken breast, shredded
- 1/4 cup Buffalo sauce
- 1 oz. reduced fat cream cheese
- 1/4 cup part-skim mozzarella cheese, shredded
- 10 egg roll wrappers
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In a mixing bowl add the cooked chicken, buffalo sauce, cream cheese and mozzarella cheese. Stir together.
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Lay out the egg roll wrappers. Add 2 tablespoons of the chicken mixture and fold up the bottom of the egg roll wrapper and fold in the sides. Roll up the egg roll. When you get to the end dab your finger in water and wet the edge of the egg roll wrapper, then seal it closed. Repeat with the other egg rolls and chicken mixture.
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Spray the egg rolls with olive oil spray.
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Cook egg rolls in the air fryer at 400 degrees for 6-8 minutes, flipping the egg rolls half way through.
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Bake egg rolls in the oven at 400 degrees F for 8-10 minutes, flipping half way through.
Here are some more WW friendly egg roll recipes:
Spinach and Artichoke Dip Egg Rolls
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Myriam Audet
July 20, 2021 at 7:04 pmHi, can you tell me what are the size of your wrappers? Here in Canada we do not have them!
Thank you!
keepingonpoint
July 20, 2021 at 8:25 pmFor this recipe I used Nasoya egg roll wraps. I’m not sure of the exact size but they’re 60 calories each.