2 packets (approximately 3lbs) of thin cut chicken breast cutlets
3 whole carrots
2 scallions thinly sliced
1 celery heart with the leaves
3/4 cup Franks Hot Sauce
3/4 cup butter
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 cup blue cheese crumbles (optional)
1 package Egg Roll Wrappers, 15 count
Preheat over to 375°
Put the chicken cutlets on a parchment paper covered baking sheet and sprinkle with salt, pepper and paprika. Bake for 20 minutes in 350° oven. Remove from oven and let cool.
Peel the carrots and grate on the big side of the grater. I cut mine in half and did them on the long side to get strips. When it gets too small, slice the remaining carrot very finely with a sharp knife. These bigger pieces add texture to the egg roll. Put in large bowl.
Finely slice the scallion and add to bowl. Take the cooled chicken and cut into thin strips. Add chicken to the bowl and combine the ingredients.
Take all the leaves from the celery heart and rough chop them, place them in a bowl and set aside. Then cut the celery stalks into sticks to be served with the egg rolls.
In a small bowl beat the egg with 1 tablespoon of water to use as an egg wash to seal the egg rolls.
Lay an egg roll wrapper flat on your working surface. Place about 2 tablespoons on the mixture on the wrapper. Following the directions on the egg roll wrapper packaging, fold up the bottom corner, then fold in both sides, and roll up the egg roll. Brush the egg wash onto the top corner and complete the roll to seal. Repeat until the chicken filling is all gone.
In a small casserole dish or oblong deep bowl add the melted butter and Frank’s Hot Sauce, I highly recommend Frank's but if it is not available in your area use whatever is your favorite, and mix well. Set aside.
Using a large skillet, put in enough canola oil to 1/4" deep. When the oil is hot (I put the handle of a wooden spoon in the oil and if it bubbles around the handle it is hot), place the egg rolls in the pan. Rotate them around until all sides are golden brown, usually about 1 - 2 minutes per side. Place on a paper towel lined plate to soak up excess grease and put the next batch in. While the next batch is cooking, roll the already cooked egg rolls in the hot sauce mixture, be sure to coat all sides well. Set on serving plate. Continue until all the rolls are cooked and coated. Top the rolls with the chopped celery leaves and crumbled blue cheese (optional). Serve with celery sticks on the side.