Crispy egg rolls filled with spicy buffalo chicken, cheese, and crunchy vegetables for ultimate game day snacking.
# Needed ingredients:
→ 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 it:
01 - In a large mixing bowl, combine shredded chicken, buffalo 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 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of the chicken filling in the center of the wrapper.
03 - Fold the bottom corner of the wrapper over the filling, then fold in both side corners. Roll upward tightly toward the top corner, using a small amount of water to seal the final edge securely.
04 - Repeat the folding and sealing process with the remaining egg roll wrappers and filling mixture.
05 - Pour vegetable oil into a deep pot or skillet and heat to 350°F (175°C).
06 - Working in batches, carefully place egg rolls into the hot oil. Turn occasionally throughout cooking until the exterior is golden brown and crispy, approximately 3 to 4 minutes per batch. Transfer cooked egg rolls to paper towels to drain excess oil.
07 - Arrange hot egg rolls on a serving platter and serve immediately with ranch or blue cheese dressing for dipping.
