Buffalo Chicken Dip Egg Rolls

Egg Rolls

• 10 ounces shredded cooked chicken breast
• 1 package (8 ounce) cream cheese, softened
• 1/4 cup ranch dressing
• 4 ounces shredded Cheddar cheese
• 4 ounces shredded Colby Jack cheese
• 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1/3 cup bacon bits
• 1 teaspoon garlic powder
• Egg roll wrappers

Dipping Sauce

• 1/2 ranch dressing
• 1 teaspoon minced garlic

directions

1. FOR THE EGG ROLLS, combine all ingredients except egg roll wrappers in a bowl.
2. PLACE 1 egg roll wrapper on a flat surface, with points facing up and down, and wet the edges with water.
3. SPOON about 1/4 cup of filling in the center of the egg roll wrapper. Top with additional shredded cheese, if desired. Fold the top point of wrapper over the filling. Fold the sides in, and then roll tightly. Repeat with remaining filling and wrappers.
4. DEEP FRY egg rolls at 350°F for 3 to 5 minutes, or until golden brown. Transfer to wire rack or paper towel-lined plate to drain.
5. FOR THE DIPPING SAUCE, mix ranch dressing and minced garlic until blended. Serve with hot Buffalo Chicken Dip Egg Rolls! (Makes about 6 to 8 egg rolls.)