1 pkg. egg roll wrappers
1 c. chicken breasts- cooked and shredded
1/2 c. carrots- finely chopped
1/2 c. celery- finely chopped
1/2 c. mozzarella cheese- shredded
1/4 c. chicken wing sauce
1 egg- beaten
2 c. oil (for frying)
Chicken wing sauce, ranch or blue cheese dressing (for dipping)
Directions:
Heat the oil in a shallow pan to 375 degrees.
Mix together chicken, carrots, celery, cheese and chicken wing sauce in a medium-sized bowl. Take 1 wrapper and place a tablespoon of the mixture in the middle of it. Roll the wrapper according to directions on the package. Brush egg on the folds of the wrapper to help seal it. Do this for the remaining egg roll wrappers.
Place each egg roll in the hot oil, for approximatly 2 minutes or until lightly golden brown. Transfer the egg rolls onto a paper towel-lined plate (to absorb the excess oil. Serve hot with ranch or blue cheese dressing or chicken wing sauce for dipping. Makes approximately 8 egg rolls.
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