# What You Need:
→ For the 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
→ For Assembly
10 - 12 egg roll wrappers
11 - Water for sealing
→ For Frying
12 - 4 cups vegetable oil for deep frying
# How To Make:
01 - In a large mixing bowl, combine shredded chicken, buffalo wing sauce, mozzarella cheese, blue cheese, shredded carrots, chopped celery, sliced green onions, garlic powder, and black pepper. Mix until thoroughly combined.
02 - Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 to 3 tablespoons of the chicken filling mixture in the center of the wrapper.
03 - Fold the bottom corner of the wrapper over the filling, then fold in both side corners. Roll up tightly toward the top corner, applying a small amount of water to seal the final edge.
04 - Repeat the rolling and sealing process with the remaining egg roll wrappers and filling mixture.
05 - Heat vegetable oil in a deep pot or skillet to 350 degrees Fahrenheit (175 degrees Celsius).
06 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes per batch, turning occasionally, until the exterior is golden brown and crispy. Remove with a slotted spoon or tongs and drain on paper towels.
07 - Arrange warm egg rolls on a serving platter and serve immediately with ranch dressing or blue cheese dressing for dipping.
