• First things first, dice your onions and celery.
• Next, shred the chicken - removing anything that can damage your teeth, along with the skin. Dice the chicken as seen in the photo.
• Shred your cheese.
• I prefer shredding my own cheese because it melts better than store bought shredded cheese with anti-caking agents included.
• Add the room-temperature cream cheese to the chicken.
• If your cream cheese is cold, warm it in the microwave for about 30 seconds to make it easier to mix.
• Add the Frank’s RedHot sauce, diced celery, diced onion, ranch dressing, and blue cheese crumbles to the bowl.
• Stir well to combine all ingredients, making sure everything is evenly mixed.
• Season to taste with salt, pepper, garlic powder, and onion powder.
• Mix in the garlic paste for an extra kick of flavor.

EGG ROLLS

• For the egg rolls, I always add a half slice of mozzarella for the extra cheese pull.
• Take one egg roll wrapper and place it on a clean surface with one corner pointing towards you (like a diamond shape).
• Wet the edges of the wrapper with a bit of water or an egg wash to help seal the egg rolls.
• In the center of the wrapper, add a small spoonful of shredded mozzarella cheese or sliced and a generous amount of the buffalo chicken mixture.
• Be careful not to overfill, as this can make sealing the wrappers difficult.
• Fold the bottom corner of the wrapper over the filling, then fold in the sides.
• Roll tightly but carefully, making sure the edges are sealed well.
• Repeat this process with the remaining wrappers and filling.

Fry the Egg Rolls

• Heat oil in a deep skillet or frying pan to 350°F (175°C).
• Fry the egg rolls in batches, cooking each batch for about 4-5 minutes or until they are golden brown and crispy.
• Be sure not to overcrowd the pan to ensure even cooking.
• Remove the egg rolls with a slotted spoon and drain on paper towels.

Garnish and Serve

• Once all the egg rolls are fried, slice them in half diagonally for a nice presentation.
• Garnish with a drizzle of sriracha for a spicy kick and a sprinkle of chopped green onions.
• Serve with extra ranch dressing on the side for dipping.