You can use cooked and shredded chicken instead of the small pieces too. It depends on the texture you like and mood you in.
Preparation Time: 15 minutes
Cook Time: 2 minutes per batch
Makes : 20 Rolls
Chicken breast: 500 gms skinless and boneless cut into 1/4" pieces
Cream cheese: 4 oz
Buffalo Sauce: 3/4 cup
Carrot: 1 julienne strips
Spring roll sheets : 20
Salt to taste
Heat oil in a pan, add chicken and salt and sauté on medium heat for 12-15 minutes until the chicken is completely cooked.
Take the chicken in a bowl, add cream cheese and buffalo sauce and mix well.
Take the spring roll sheets and place 1 teaspoon full of chicken mixture and 3-4 julienne strips of carrot and fold it like folding for a spring roll, wet and seal the edges.
Heat oil for deep frying and fry 3-4 rolls at a time until golden brown.
Serve hot with blue cheese dressing or ranch dressing.