Golden, crispy egg rolls bursting with spicy buffalo chicken, creamy cheese, and fresh vegetables. Perfect game day appetizer.
# 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 - Small bowl of water for sealing
→ 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 2–3 tablespoons of the chicken mixture in the center.
03 - Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, using a little water to seal the top corner. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a deep pot or skillet to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch. Remove and drain on paper towels.
06 - Serve hot with ranch or blue cheese dressing for dipping.
