Buffalo Chicken Egg Rolls

Lay egg roll wrappers on a clean surface and let come to room temperature. Pound chicken breast out until about ¼ inch thick, then season both sides with salt and pepper.

Heat olive oil in cast iron or grill pan. Once pan is hot, place chicken in pan and grill on both sides, about 4 minutes on each side. Dice chicken.

For the Buffalo sauce, combine hot sauce, butter and red wine vinegar together in a small bowl.

In another small bowl, stir chicken in Buffalo sauce until chicken is well coated, using more or less sauce depending on how spicy you’d like it.

Begin by placing a few of the julienned carrots on the diagonal in the wrapper. Add 1 tablespoon of celery on top of carrots. Place 2 tablespoons of chicken evenly in the egg roll, then spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold, fold the bottom corner over the stuffing mixture so that it covers the stuffing mixture completely. Fold in the bottom left corner, followed by the right so now you have formed an envelope. Roll the wrap upwards one time, leaving the top corner open. Wet the tip of your finger and moisten the top corner. Now fold down the top, sealing it like an envelope.

Repeat with remaining rolls.

Fill a deep pan with about 3 inches of canola oil. Heat oil to 375ºF. Once oil is heated, lower egg rolls into oil and let them cook until they are crisp and a nice golden brown on outside, about 2 minutes.