Buffalo Chicken Spring Rolls

1. In a Instant Pot, add chicken, buffalo sauce and cream cheese. Set the pressure cooker lid valva to “sealing”. Cook on high for 10 minutes, then let the pressure naturally release for 5 minutes. Flip the valve to “venting” carefully to quick release the rest of the pressure. Ensure internal temperature reaches 165F.

2. Remove chicken from pressure cooker and shred with a fork and add back to the sauce in the bowl and mix together.

3. Allow mixture to cool down slightly to be handled. Place about 1 tbsp of filling in each spring roll wrapper and roll up, making sure to close both ends. Tip: Using a bit of water on your finger tip, wet the edges to help it seal.

4. Place the rolls in the Airfryer basket with the seam side down. Arrange them in a single layer and brush or spray with a neutral oil. 5. Set Airfryer to 380F and cook for 12 minutes, flipping halfway through.

Prep Ahead!: The filling can be made up to 12 hours before assembly. Once prepped, store in a closed container refrigerated. You can assemble the spring rolls up to 2 hours before serving.