Crispy egg rolls filled with spicy buffalo chicken, cheese, carrots, and celery—ideal for game day snacking.
# 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
# Directions:
01 - In a large mixing bowl, combine shredded chicken breast, buffalo wing sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix thoroughly until all components are evenly incorporated.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of the buffalo chicken mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in both side corners. Roll upward tightly, moistening the top corner with water to seal securely.
03 - Repeat the assembly process with the remaining egg roll wrappers and filling until all 12 rolls are formed.
04 - Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature for optimal frying results.
05 - Working in batches to avoid crowding, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally with a slotted spoon or tongs until the exterior is golden brown and crispy.
06 - Remove cooked egg rolls from the oil using a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately while hot, accompanied by ranch or blue cheese dressing for dipping.
