1 rotisserie chicken, shredded
1 8 oz block cream cheese, softened
4 ounces shredded mozzarella
4 ounces shredded cheddar
1 cup Frank’s hot sauce
1 cup ranch (or blue cheese) dressing
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 green onions, thinly sliced
Neutral oil, for frying
In a large bowl, combine the chicken, softened cream cheese, mozzarella, cheddar, hot sauce, ranch, seasonings, and green onions. Mix until combined.
Place an egg roll wrapper on a clean surface with one corner pointing toward you. Add about 3-4 tbsp of filling in the center. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Add a drop of water to the opposite corner before finishing the roll. Refrigerate the rolls for 30 minutes.
Heat about 2 cups of neutral oil in in a pot to 300 degrees F. Fry the egg rolls in batches for approximately 4-5 minutes per side, or until golden brown and crispy.
Serve with ranch or blue cheese for dipping.
