Instructions

• Make your buffalo sauce. Heat a small skillet with hot sauce, butter, Worcestershire, cayenne, salt and pepper. Whisk until melted and everything is combined. Set aside until use.
• Get your mixture ready. In a mixing bowl, shred your cooked chicken and add in the bowl. Then toss in your sliced green onions, buffalo wing sauce, ranch dressing, salt, pepper, garlic or onion powder, shredded cheddar cheese and softened cream cheese. Toss to completely combine into one mixture.
• Make your egg rolls. Take a small bowl of water and brush all sides of your egg roll wrapper. Place your buffalo chicken filling off to the side of your egg roll and roll over to seal. Then take both sides of the egg roll wrapper and cover the sealed area, and then fold over until completely wrapped and covered.
• Fry! In the meantime, you can start to heat up your neutral oil in a deep skillet for frying.
• When all your egg rolls are prepped, fry on medium to medium low heat until completely crispy, and the egg roll wrappers are cooked through and are golden brown. Fry in batches to not overcrowd the pan. We don’t want to fry this on high since it will burn and crisp only the outside of the wrapper, without fully frying all parts of the inside wrapper as well.
• Set aside on paper towels.
• Serve with dipping sauces of choice (we are using buffalo sauce and ranch), finish with celery, carrots and chopped parsley to garnish.