Ingredients
- 2 cups cooked chicken shredded
- 1/2 cup Buffalo sauce
- 1/4 cup cream cheese softened
- 1/4 cup blue cheese crumbled
- 1/4 cup celery finely chopped
- 8 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine shredded chicken, Buffalo sauce, cream cheese, blue cheese, and chopped celery until well mixed.
- Lay out an egg roll wrapper and place a heaping spoonful of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the final corner with a dab of water.
- Heat oil in a deep skillet over medium heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
