Buffalo Chicken Egg Rolls

In the spirit of Monday night football my creative juices were flowing once again. Tonight I made buffalo chicken egg rolls with blue cheese.

I took two nice sized chicken breasts, trimmed off the fat, and seasoned them with cayenne, garlic, onion powder, and kosher salt.

Seared them on both sides for about 4 minutes, then finished cooking them in the oven.

When they were cooked to a sufficient 165 temperature, I shredded the meat in a bowl and added lots of hot sauce (about 1/4 cup more or less depending on your tolerance of spice) a tablespoon of butter, and blue cheese crumbles. Fold in ingredients.

Using an egg roll sheet (I used the Nasoya brand which can be found at Whole Foods or in the organic section at a grocery store) put a spoonful of the chicken mix in the diagonally in the middle of the wrapper sheet. Fold the bottom corner over the mix rolling over to tighten. Next fold over the bottom corner and then roll the wrap up to the top corner.

Deep fry in hot oil and then you are ready to chow down. Use your favorite dressing for dipping or create your own!

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