Choose one cooking method for the chicken and cook only using that method: a. Slow cooker: Place the 216 ounces boneless skinless chicken breasts in the slow cooker and add enough water or chicken broth to just cover the chicken. Cook on HIGH for 4 hours. Remove the chicken, discard the cooking liquid, and shred the chicken with two forks. b. Instant Pot: Place the 216 ounces boneless skinless chicken breasts in the Instant Pot and add at least 1 cup water or chicken broth (enough to ensure there is liquid under/around the chicken). Cook on High Pressure for 15 minutes, then allow a natural release. Remove the chicken, discard the cooking liquid, and shred the chicken with two forks.

In a medium bowl, combine the softened 2 ounces 1/3 less fat cream cheese and 1/2 cup Franks (or your favorite) hot sauce. Mix until smooth and fully combined.

Add the shredded chicken, 1/2 cup crumbled blue cheese, 1/3 cup shredded, chopped carrots, and 1/3 cup chopped scallions to the bowl with the cream cheese mixture. Stir until the filling is evenly combined.

Prepare to assemble the egg rolls: place one egg roll wrapper on a clean work surface with a point facing you (diamond orientation).

Spoon about 3 tablespoons of the buffalo chicken mixture onto the bottom third of the wrapper, keeping the filling centered and leaving the top third of the wrapper empty.

Dip your finger in a small bowl of water and lightly run the water along the top edge of the wrapper to moisten it.

Fold the bottom corner (nearest you) up and over the filling, then fold the left and right corners toward the center to enclose the filling. Continue rolling away from you into a tight cylinder and press the moistened top corner to seal. Place the finished egg roll seam side down on a plate and repeat with the remaining wrappers and filling (you should use all 16 egg roll wrappers).

Lightly spray all sides of each assembled egg roll with the olive oil spray so they are evenly coated.

Choose a cooking method for the egg rolls and cook only using that method: a. Oven: Preheat the oven to 400°F. Spray a sheet pan with olive oil spray. Arrange the egg rolls on the sheet pan in a single layer, seam side down, leaving space between them. Bake for 16 to 18 minutes, turning once halfway through (about 8–9 minutes), until browned and crisp. b. Air fryer: Preheat the air fryer to 370°F. Arrange the egg rolls in a single layer in the air fryer basket (cook in batches if needed). Cook for 8 to 9 minutes, turning once halfway through, until golden brown and crisp.

Serve the egg rolls immediately with Blue Cheese Dressing on the side, if desired.