▢2 cups chicken cooked and shredded ▢1 cup carrots grated ▢1/4 tsp salt ▢1/2 cup bleu cheese crumbles ▢1/4-1/8 cup buffalo wing sauce ▢2 tbsp butter meleted ▢oil for deep frying ▢12 egg roll skins ▢1/2 cup ranch dressing or bleu cheese dressing for dipping
Place shredded chicken in a bowl with salt, grated carrots and bleu cheese crumbles. Mix well.
Combine butter and buffalo sauce together and pour over chicken, mixing until ingredients are well combined. In deep fryer or saucepan heat 2-3 inches oil on medium heat.
Keep a small bowl of water nearby and grab an egg roll wrapper. With 1 corner facing you, place about 2 tablespoons of your chicken mixture slightly below center of the wrapper.
Begin rolling skin up by folding corner closest to you, then fold in right and left corners as you reach that point.
Brush remaining corner with water and gently roll toward remaining corner and press to seal. Repeat until no mixture is remaining. Fry egg rolls in hot oil until golden brown on each side. Drain on paper towels. Enjoy