BUFFALO CHICKEN EGG ROLLS

Buffalo Chicken Egg Rolls image

Provided by Debbie Reid

Time 30m

Number Of Ingredients 11

4 oz cream cheese, softened
6 Tbsp Buffalo wing sauce (not hot sauce!)
2 c chopped cooked chicken
4 oz Bleu cheese, crumbled
1/2 c minced celery
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
12 egg roll wrappers 6 1/2" x 6 1/2" each
1 - 2 Tbsp tablespoons water
vegetable oil or peanut oil, for frying
Bleu cheese dressing and additional Buffalo wing sauce for serving

Steps:

1. In a medium bowl, mix the cream cheese and wing sauce. Add in the chicken, Bleu cheese, celery, salt, and pepper; mix to fully combine.
2. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 - 2 1/2 tablespoons of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling.
3. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
4. Press to seal, set aside, and continue with the remaining wrappers and filling.
5. In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 - 3 minutes or until golden brown, turning occasionally. Drain on paper towels.
6. Serves with Bleu cheese dressing and additional Buffalo wing sauce on the side.