Buffalo Chicken Rolls

By Texaschef11

Ingredients

• 3 * 3 skinless, boneless chicken breasts
• 1/3 * 1/3 cup celery, small diced
• 1/3 * 1/3 cup carrot, small diced
• 3 * 3 Tbsp mild buffalo wing sauce
• 3 * 3 Tbsp barbecue sauce
• * Egg roll wrappers
• 4 to 6 * 4 to 6 cups peanut oil
• * Bleu cheese salad dressing
• * Ranch salad dressing

Preparation

Step 1

1. In a medium saucepan, add 4 quarts of water and chicken. Bring to a boil over medium-high heat and allow to boil for 12 to 15 minutes. Remove chicken and let stand for 5 to 10 minutes to cool.
2. Using 2 forks, shred the chicken and place in a medium-size bowl. Add the celery, carrot, buffalo wing sauce, and barbecue sauce. Mix well.
3. On each egg roll wrapper, place 1 1/2 to 2 tablespoons of the chicken mixture. Roll up the egg roll per package instructions (like an egg roll). Dab the last edge with water to help to help seal.
4. In a wok or deep skillet, heat the peanut oil over medium-high heat to 350 degrees. Deep fry the rolls, 3 to 4 at a time, until golden brown, turning only once. Transfer to a paper towel-lined plate. 5. Serve with side offerings of bleu cheese and ranch salad dressings for dipping.