Buffalo Chicken Egg Rolls

# What You 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 Make:

01 - In a large 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 water to seal the top corner. Repeat with remaining wrappers and filling.

03 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit.

04 - 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.

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

# Expert Advice:

01 -

They disappear faster than you can fry them, which means everyone actually likes them.
The crunch to filling ratio is perfect, no soggy middles or empty bites.
You can make them a day ahead and fry them right before guests arrive.
They taste like buffalo wings but without the mess or the bones.

02 -

Don't overfill the wrappers or they'll burst open in the oil, I learned this the hard way on my second attempt.
Make sure the oil stays at 350 degrees, too cool and they'll absorb grease, too hot and they'll burn before the filling heats through.
Let the filling cool slightly before wrapping so the wrappers don't get soggy and tear.

03 -