Buffalo Chicken Egg Rolls
Enjoy all the classic flavors of your favorite buffalo chicken wings in these BUFFALO CHICKEN EGG ROLLS!
Servings 12 to 14 egg rolls
- 2 cups chicken - cooked and chopped
- 1/2 cup shredded carrots
- 3 - 4 oz blue cheese as much as you like
- 2 green onions - chopped
- 2 stalks celery - diced
- 1/2 cup buffalo sauce
- 1/2 tsp sugar
- 1/4 tsp pepper
- Egg roll wrappers
- vegetable oil for cooking
Mix all ingredients in a bowl and cover with plastic and allow to chill for a couple hours if possible.
Once ready to roll, lay egg roll wrapper down on flat surface, add 2 small spoonfuls of filling to the center of egg roll wrapper.
Fold up bottom corner over filling, pull in the two sides and then roll to the top point of the wrapper.
Add a bit of water along the edge of egg roll wrapper to seal shut.
Lay on a tray and repeat until all egg rolls are made.
Add oil to a pan and heat until 350 degrees.
Add egg rolls and cook, flipping over to cook both sides, until golden brown.
Remove from oil and place on paper towel lined platter.
Repeat until all egg rolls are cooked.
Serve with ranch dressing.
Calories: 108kcal | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 502mg | Potassium: 104mg | Vitamin A: 1020IU | Vitamin C: 1.2mg | Calcium: 51mg | Iron: 0.7mg