Buffalo Chicken Egg Rolls

  1. 16 oz. Don’s Buffalo Chicken Salad
  2. Egg roll rappers
  3. Blue Cheese Dressing
  4. Scallions and purple cabbage for garnish (optional)
  1. Heat Buffalo Chicken Salad in a skillet on med-high heat just until heated through.
  2. Lay out  egg roll wrappers. Spoon about 3 tablespoons of buffalo chicken salad into the center of the egg roll wrapper.
  3. Fold corner of egg roll skin over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. Repeat with remaining egg roll wrappers and chicken salad.
  4. Heat oil to about 350-375 degrees. Add two egg rolls at a time. Cook for several minutes turn once and continue cooking for another 3 minutes.
  5. Remove from oil and drain on paper towels. Serve immediately with Creamy Blue Cheese Dipping Sauce and garnish.