PAOW! Eggrolls


2 c. PAOW! Chef Style
1/4 tsp. salt
1/2 c. bleu cheese crumbles
¼ c. buffalo wing sauce
2 tbsp. butter melted
oil for deep frying
12 egg roll skins
½ c. ranch dressing or bleu cheese dressing for dipping


  1. In a small pot boil the chef style for 5 minutes. Drain and shred with 2 forks and set aside. Place shreds in a bowl and add the wing sauce, melted butter, and blue cheese crumbles. Season with salt.
  2. In deep fryer or saucepan heat 2-3 inches oil on medium heat. Keep a small bowl of water nearby and grab an egg roll wrapper. With 1 corner facing you, place about 2 tablespoons of your PAOW! mixture slightly below center of the wrapper.
  3. Begin rolling skin up by folding corner closest to you, then fold in right and left corners as you reach that point. Brush remaining corner with water and gently roll toward remaining corner and press to seal. Repeat until no mixture is remaining.
  4. Fry egg rolls in hot oil until golden brown on each side. Drain on paper towels.