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1
Lay egg roll wrappers on a clean surface and let come to room temperature.
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2
Pound chicken breast out until about 1/4 inch thick, then season both sides with salt and pepper.
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3
Heat olive oil in cast iron or grill pan.
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4
Once pan is hot, place chicken in pan and grill on both sides, about 4 minutes on each side.
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5
Dice chicken.
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6
For the Buffalo sauce, combine hot sauce, butter and red wine vinegar together in a small bowl.
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7
In another small bowl, stir chicken in Buffalo sauce until chicken is well coated, using more or less sauce depending on how spicy youd like it.
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8
Begin by placing a few of the julienned carrots on the diagonal in the wrapper.
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9
Add 1 tablespoon of celery on top of carrots.
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10
Place 2 tablespoons of chicken evenly in the egg roll, then spoon 1 tablespoon of the blue cheese crumbles over the chicken.
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11
Do not overfill.
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12
To fold, fold the bottom corner over the stuffing mixture so that it covers the stuffing mixture completely.
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13
Fold in the bottom left corner, followed by the right so now you have formed an envelope.
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14
Roll the wrap upwards one time, leaving the top corner open.
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15
Wet the tip of your finger and moisten the top corner.
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16
Now fold down the top, sealing it like an envelope.
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17
Repeat with remaining rolls.
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18
Fill a deep pan with about 3 inches of canola oil.
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19
Heat oil to 375 degrees F. 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.
