Crispy egg rolls stuffed with spicy buffalo chicken, melted cheese, and crunchy veggies—ideal for game day snacking.
# What You'll 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 Make It:
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 water to seal the top corner.
03 - Repeat the wrapping process with remaining wrappers and filling until all 12 egg rolls are assembled.
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 - Serve hot with ranch or blue cheese dressing for dipping.
