Begin by cooking the boneless skinless chicken breasts. You can either boil, bake, or sauté the chicken in a skillet until fully cooked through. Once done, let it cool slightly before shredding the chicken into small pieces.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, hot sauce, crumbled blue cheese, chopped carrots, and scallions. Mix thoroughly until all the ingredients are well incorporated. The mixture should be creamy and flavorful.
Lay out an egg roll wrapper on a clean surface, with one corner pointing towards you. Place a generous spoonful of the chicken filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in and roll it up tightly. Use a little water to seal the edge of the wrapper.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Place the assembled egg rolls on the baking sheet and lightly spray them with olive oil. Bake in the preheated oven for about 15-20 minutes or until they are golden brown and crispy. Make sure to flip them halfway through for even cooking.
Once baked, remove the egg rolls from the oven and let them cool for a few minutes. Serve with blue cheese dressing for dipping, if desired. Enjoy your delicious Buffalo Chicken Egg Rolls!
