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1
Dice chicken into into small cubes.
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2
Sprinkle with salt and pepper.
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3
Heat a medium pan over medium heat and coat the bottom with a little oil.
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4
Add chicken and saute until cooked through.
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5
Place cream cheese, blue cheese, green onion, and hot sauce in a food processor and blend until combined.
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6
Add the chicken and pulse to combine, but still coarse.
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7
Lay out eggroll wrappers with one corner facing you .
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8
Spoon 2 tablespoons filling about 2 inches from the corner of the wrapper.
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9
Fold the bottom corner up over the filling, Firmly roll the wrapper halfway up.
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10
Moisten the exposed edges of the wrapper with water using a pastry brush or your fingertip.
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11
Fold two sides over the filled roll and roll tightly the rest of the way up.
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12
Assemble all of the eggrolls before you begin frying.
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13
In a large pot, heat 3-inches of oil to 375 degrees F (using a cooking thermometer).
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14
Once oil is hot, add eggrolls four at a time.
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15
Fry 1 minute per side or until the outside is light and crispy.
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16
You may have to readjust the heat to maintain the right temperature during frying.
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17
Remove with long tongs and place on a cooling rack.
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18
Serve with a side of ranch dressing.
