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 melted ▢oil for deep frying ▢12 egg roll skins ▢1/2 cup ranch dressing or bleu cheese dressing for dipping
Combine the shredded chicken, grated carrots, and bleu cheese crumbs in a bowl with salt. Mix thoroughly.
Before spooning the buffalo sauce over the chicken, combine the butter and sauce with a whisk. Combine the ingredients with a vigorous stir.
Warm 2 to 3 inches of oil in a saucepan or deep fryer over medium heat. Position approximately 2 tablespoons of the chicken mixture just below the center of the wrapper, with one corner facing you.
Start by folding the corner of the skin closest to you, and as you progress, begin to fold in the right and left corners as well. Apply water to the remaining corner, then roll gently in that direction and press to seal.
Fry egg rolls until golden brown on each side in heated oil. With paper cloths, drain.