Ingredients
2 cups cooked shredded chicken (rotisserie chicken works great)
1/2 cup buffalo wing sauce (adjust to taste)
1 cup shredded mozzarella or Monterey Jack cheese
1/2 cup crumbled blue cheese (optional)
2 green onions, thinly sliced
12 egg roll wrappers
Small bowl of water (for sealing wrappers)
Oil for frying (vegetable or canola)
Instructions
In a mixing bowl, combine shredded chicken, buffalo sauce, shredded cheese, blue cheese (if using), and green onions. Mix until evenly coated.
Lay an egg roll wrapper on a clean surface in a diamond shape.
Spoon about 2–3 tablespoons of filling near the center. Fold the bottom point up over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
Repeat with remaining wrappers and filling.
In a large skillet or deep fryer, heat oil to 175°C (350°F).
Fry the egg rolls in batches for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
Remove and drain on paper towels. Let cool slightly before serving.
Serve warm with ranch or blue cheese dressing for dipping.