Buffalo Chicken Egg Rolls with Blue Cheese Dip

1. In a mixing bowl, combine the shredded chicken, chopped carrot, green onion, mozzarella and blue cheese. Add the Buffalo sauce to coat. We like Frank’s Buffalo Sauce, but use whatever is your favorite. Set aside.
2. Preheat a deep fryer to 375 degrees F.
3. Working in batches, lay 2 egg rolls wrappers flat on the counter top.
4. Place 2 tablespoons of the chicken mixture in the center of each wrapper.
5. Dip a pastry brush (or your finger tip) in water and run it around all 4 edges of the egg roll wrapper.
6. Following the directions on the egg roll wrapper packaging, fold up the bottom corner, then fold in both sides, and roll up the egg roll. Repeat until the chicken filling is all gone.
7. When the deep fryer is heated to 375 degrees and while still working in batches, fry the egg rolls 1-2 minutes until golden brown.
8. Place on a paper towel lined plate to soak up excess grease and cool slightly before serving.
9. Combine 1 cup of Blue Cheese Dressing with 1/4 cup of crumbles. Place in a side bowl for dipping.
10. Serve with celery sticks and baby carrots (optional).