Buffalo Chicken Egg Rolls

• servings: 10 servings
• total time: 55 minutes

Ingredients

4 oz. cream cheese, room temperature

2 c. shredded mozzarella cheese

3 c. shredded rotisserie chicken

1/4 c. hot sauce

4 green onions, thinly sliced

10 egg roll wrappers

Vegetable oil, for frying

1/2 c. ranch dressing

3 tbsp. crumbled blue cheese

2 tbsp. fresh dill, chopped

Directions

In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.

Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.

In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.

Serve warm with dressing for dipping.

Nutrition

• Calories: 6758
• Total Fat: 550 g
• Saturated Fat: 155 g
• Trans Fat: 3 g
• Cholesterol: 997 mg
• Sodium: 9337 mg
• Total Carbohydrate: 208 g
• Dietary Fiber: 7 g
• Total Sugars: 17 g
• Protein: 241 g