Add hot sauce, butter, brown sugar, and apple cider vinegar to a small saucepan on low to medium heat
Stir occasionally until the butter has melted and the sugar is dissolved
Whisk in the flour (add more or less depending on how thick you want the sauce)
Remove from heat to cool a little
Buffalo Chicken Egg Rolls
Lay out the wonton wrappers on a large surface or cutting board
Mix the shredded chicken with 1/4-1/2 cup buffalo sauce (I used 1/2 cup because I enjoy spicy food) in a small bowl
Add 2-3 Tbsp of the chicken mixture to the bottom corner of the wonton wrapper
Add desired amount of celery, onions, and crumbled blue cheese on top
Use your finger to apply water around all corners of the wonton wrapper
To roll, start by pulling up the bottom corner where the filling is and rolling towards the center. Grab the left and right corners and fold those in towards the center as well. Keep rolling and dab a little more water on the last corner before sealing shut. (See my video above!)
Air Fryer Instructions
Preheat your air fryer for 5-10 minutes
Lightly spray the the tops of the egg rolls with cooking spray
Place egg rolls in a single layer in air fryer basket
Cook on max crisp (if you have that setting) for about 4 minutes or 400 degrees F for 6 minutes
Use tongs to flip the egg rolls
Spray the bottoms with cooking spray
Cook for another 3-4 minutes on max crisp or 5-6 minutes at 400 degrees F
Serve with a side of blue cheese or ranch dressing
Oven Instructions
Preheat oven to 400 degrees F
Lightly spray the tops of the egg rolls with cooking spray
Grease a wire rack with cooking spray and place on top of a baking sheet
Layer the egg rolls, sprayed side up, on the wire rack in a single layer
Bake for 6-7 minutes, flip, and spray the bottom of the egg rolls
Bake for another 6-7 minutes until golden brown
If you like extra crunchy egg rolls, place under the broiler for 2-3 minutes per side
Serve with a side of ranch or blue cheese dressing