Buffalo Chicken Egg Rolls

# What You’ll Need:

→ For the Filling

01 - 2 cups cooked chicken breast, shredded

02 - 1/2 cup buffalo wing sauce

03 - 1 cup shredded mozzarella cheese

04 - 1/2 cup crumbled blue cheese

05 - 1 cup finely shredded carrots

06 - 1 cup finely chopped celery

07 - 2 green onions, finely sliced

08 - 1/2 teaspoon garlic powder

09 - 1/4 teaspoon freshly ground black pepper

→ For Assembly

10 - 12 egg roll wrappers

11 - Water for sealing

→ For Frying

12 - 4 cups vegetable oil for deep frying

# How to Prepare:

01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Mix until well combined.

02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2-3 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using a small amount of water to seal the top corner. Repeat with remaining wrappers and filling.

03 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).

04 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

05 - Serve hot with ranch or blue cheese dressing for dipping.

# Expert Suggestions:

01 -

They stay crispy on the outside and gooey on the inside, even after sitting out during halftime.
You can make them ahead and fry them right before guests arrive, so you're not stuck in the kitchen.

02 -

Don't overfill the wrappers or they'll burst in the oil and make a mess, I've done it more than once.
If the oil isn't hot enough, the egg rolls will absorb grease and turn soggy instead of crispy.

03 -