Buffalo Chicken Egg Rolls

Instructions

1. Prepare the filling
   In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, blue cheese, celery, carrots, green onions, and garlic powder. Mix thoroughly until all ingredients are well incorporated and evenly coated with the buffalo sauce.
2. Assemble the egg rolls
   Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you. Spoon about 2-3 tablespoons of the buffalo chicken mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll the wrapper up tightly, sealing the top corner with a bit of the egg wash.
3. Seal the egg rolls
   Brush the edges of the egg roll wrapper with the egg wash before completing the final fold to ensure it's properly sealed. Place the finished egg rolls on a plate or baking sheet, seam side down, and cover with a slightly damp paper towel to prevent them from drying out while you finish rolling the rest.
4. Heat the oil
   In a large, heavy-bottomed pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small piece of egg roll wrapper – it should bubble immediately and begin to brown within 10 seconds.
5. Fry the egg rolls
   Carefully place 3-4 egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Use tongs to turn them occasionally for even cooking.
6. Drain and serve
   Remove the cooked egg rolls with a slotted spoon or tongs and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving with additional buffalo sauce and ranch or blue cheese dressing for dipping.