Buffalo Chicken Eggrolls

Dice chicken into into small cubes. Sprinkle with salt and pepper. Heat a medium pan over medium heat and coat the bottom with a little oil. Add chicken and saute until cooked through.

Place cream cheese, blue cheese, green onion, and hot sauce in a food processor and blend until combined. Add the chicken and pulse to combine, but still coarse.

Lay out eggroll wrappers with one corner facing you . Spoon 2 tablespoons filling about 2 inches from the corner of the wrapper. Fold the bottom corner up over the filling, Firmly roll the wrapper halfway up. Moisten the exposed edges of the wrapper with water using a pastry brush or your fingertip. Fold two sides over the filled roll and roll tightly the rest of the way up. Assemble all of the eggrolls before you begin frying.

In a large pot, heat 3-inches of oil to 375 degrees F (using a cooking thermometer). Once oil is hot, add eggrolls four at a time. Fry 1 minute per side or until the outside is light and crispy. You may have to readjust the heat to maintain the right temperature during frying. Remove with long tongs and place on a cooling rack.

Serve with a side of ranch dressing.