Crispy egg rolls loaded with spicy buffalo chicken, creamy cheese, and crunchy veggies for game day snacking.
# Components:
→ 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
→ Assembly
10 - 12 egg roll wrappers
11 - Water for sealing
→ Frying
12 - 4 cups vegetable oil for deep frying
# Directions:
01 - In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella, blue cheese, carrots, celery, green onions, garlic powder, and black pepper. Stir until evenly combined.
02 - Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 to 3 tablespoons of chicken mixture in the center. Fold the bottom corner over the filling, then fold in both sides. Roll tightly upward, sealing the top corner with a small amount of water.
03 - Repeat the assembly process with remaining wrappers and filling mixture until all components are used.
04 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C).
05 - Working in batches, carefully place egg rolls into hot oil. Turn occasionally during cooking until golden brown and crispy, approximately 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Transfer to a serving platter and serve immediately with ranch or blue cheese dressing for dipping.
