Buffalo Chicken Eggrolls

I can not take full credit for the recipe that follows though I wish I could. It was told to me in “dump form” (add some of this, a little of that) by my dear friend, Lydia. She had this yummy concoction at a restaurant as an appetizer and tried to emulate it. Hopefully I can translate it for you into a recipe with accurate measurements even though this is against everything I know.

2 c. cooked and shredded rotisserie chicken
½ c. Frank’s Hot Sauce (This is the best sauce ever created! I must blog later about this.)
½ c. blue cheese crumbles
½ c. grated carrots (Lydia uses diced)
12 egg roll wrappers
Blue cheese dressing for dipping
Oil for deep frying

Mix together chicken, Frank’s, bleu cheese, and grated carrots for filling. Add 4 TBS. filling to each egg roll wrapper and wrap as you would normally wrap an eggroll. Deep fry eggrolls till light brown and drain off excess oil on a paper towel. Serve with bleu cheese dressing on the side for dipping. Enjoy!

I've developed a buffalo chicken pizza I will share with you at a later date. In fact, we're having it for dinner tonight!