Buffalo ranch chicken rolls

Soften room-temperature cream cheese in a bowl so it mixes easily.

Add the shredded rotisserie chicken, melting cheese, green onion, ranch seasoning, onion powder, garlic powder, black pepper, melted butter and buffalo sauce; mix until well combined.

Taste and adjust the seasoning or add more buffalo sauce.

Lay an egg roll wrapper as a diamond, add more cheese in the centre and a modest amount of filling.

Brush all edges with water, fold one corner tightly over the filling, roll back, fold in the ends, brush with more water and roll to seal.

Heat a pan filled halfway with oil over medium heat to 350F.

Fry the rolls about 3 to 4 minutes until golden all around.

Drain off as much oil as possible and set on paper towels.

Serve, with ranch or blue cheese on the side if wanted.