FOR THE DRESSING:
- 1 cup Hellmann’s mayonnaise
- 1/2 cup Cabot sour cream
- 1/4 cup Bella Famiglia red wine vinegar
- 1/2 tsp. Lea & Perrin’s Worcestershire sauce
- 1/8 tsp. white pepper
- 2 cups Alouette crumbled blue cheese
FOR THE EGG ROLLS:
- 4 cups of Delicious Orchards rotisserie chicken, shredded
- 8 oz. Cabot cream cheese
- 1/2 cup plus 2 tsp. of Braswell’s Authentic Wing Sauce
- 2/3 cup Brianna’s blue cheese salad dressing
- 1 pack Nasoya egg roll wraps
- 1 small cup of water
- Sheet of wax paper
- Damp cloth
- Vegetable oil for frying (about 1 cup, depending on the size pan you use)
FOR THE DRESSING:
In a medium bowl, add all ingredients and whisk together until combined. Cover and refrigerate.
FOR THE EGG ROLLS:
In a large bowl, add chicken, cream cheese, wing sauce and blue cheese dressing and mix well. Place one egg roll wrap on a sheet of wax paper with a corner pointed towards you. Using your fingertips, wet the edges of the wrap. Place 3 TBS of buffalo chicken mixture on the wrap in a straight line. Fold the bottom corner up; then both sides, making sure they stick together. Finally, roll it upwards to the top corner and place egg roll under a damp cloth. Repeat until all mixture is gone.
In a large frying pan, heat oil on medium heat. Once oil is hot, place egg rolls flap down in pan and for about 1 minute or until brown. Turn over and brown other side. Repeat until all egg rolls are brown. Place on paper towel to remove excess oil. Serve while warm with extra blue cheese dressing. Yields: 16-18 egg rolls.