BUFFALO CHICKEN EGG ROLLS

INGREDIENTS

• 2 cups chicken broth
• 2 cups water
• 1½ lb boneless skinless chicken breasts
• 1 cup grated carrots
• ¼ teaspoon salt
• ¼ - ⅛ cup buffalo wing sauce
• 2 TB butter, melted
• ½ cup crumbled blue cheese
• Oil for deep frying
• 12 egg roll skins
• ½ cup blue cheese or ranch dressing for dipping

INSTRUCTIONS

1. In a saucepan, heat broth and water to boiling. Add chicken and reduce the heat to medium. Let cook for 20 to 25 minutes or until cooked through. Remove from liquid and set aside.
2. Once chicken is cool, shred the chicken. Add carrots and blue cheese.
3. Combine butter and buffalo sauce together and pour over chicken. Mix well.
4. In deep fryer or saucepan heat 2-3 inches oil on medium heat.
5. 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.
6. Fry egg rolls in hot oil until golden brown on each side. Drain on paper towels.
7. *Depending on how much spice you can handle, use more or less of buffalo wing sauce or you can add more butter to make it more mild.

source:https://lilluna.com/buffalo-chicken-egg-rolls/

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