Mini Buffalo Chicken Egg Rolls

Ingredients

• 0.5 pounds cooked chicken breast
• 0.33 cups diced celery
• 2 ounces blue cheese
• 2 ounces cream cheese
• 1 tablespoon Louisiana-style hot sauce
• salt
• freshly ground black pepper
• cayenne pepper
• 14 wontons wrappers , or more as needed
• 1 egg
• 1 tablespoon water
• oil for frying

Instructions

1. 1

   Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.

2. 2

   Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

3. 3

   Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.