Buffalo Chicken Egg Rolls

This is one of those recipes where is hard to estimate quantities due to the personal preference of each cook. This is the way I like them, with a medium heat level. Adjust to suit your own tastes!

In a skillet, cook chicken in 1/4 cup (or more) hot sauce until chicken is no longer pink. Set aside. Heat oil in a deep fryer to 375ºF or slightly below. On an egg roll wrapper turned so that it’s diamond-shaped and a “point” is facing you, place about 1/4 cup mozzarella. Top with about 1/8 cup chicken and a tablespoon or so of pepperoni. (Try not to overfill them or they won’t roll up easily.) Wrap up like an egg roll by pulling the top corner over the top of the filling and start to roll gently but firmly. Fold sides in and continue to roll. When the roll looks like an open envelope and you have one point/corner left, spread a small amount of egg along the remaining edge and roll the rest of the way up, making sure the edges seal completely.

Gently place rolls into hot oil and cook 3-4 at a time until crispy and golden! Serve hot with the remaining hot sauce to dip in! Enjoy!