Crispy egg rolls with spicy buffalo chicken, creamy cheese, and fresh vegetables—ready in 45 minutes.
# What You Need:
→ 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
# How-To Steps:
01 - In a large mixing bowl, combine shredded chicken, buffalo sauce, mozzarella, 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 to 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 little water to seal the top corner.
03 - Repeat the assembly process with remaining wrappers and filling until all ingredients are used.
04 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit.
05 - Fry egg rolls in batches, turning occasionally, 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 hot with ranch or blue cheese dressing for dipping.
