Mini buffalo chicken egg rolls

Cut the cooked chicken somewhere between a dice and a cube.

Mix it with the diced celery, blue cheese, a chunk of cream cheese, a generous splash of hot sauce, kosher salt, black pepper and a shake of cayenne, for a couple of minutes until the blue cheese is evenly smeared through.

Beat an egg with a tablespoon of water and brush it around all the edges of a wrapper.

Spoon on about one ounce of filling, two tablespoons or a heaping tablespoon, spread it out, roll the bottom up, crimp both edges in and fold over about a quarter of an inch of dough on either side.

Brush more egg wash on the folded dough and roll it all the way to the edge, so no filling leaks and no oil soaks in at the ends.

Move the finished rolls to a plastic lined tray; they can be wrapped, or frozen for later.

Pan fry in hot oil over medium heat, at least halfway up the rolls, a couple of minutes per side, repositioning for hot spots, as long as you can before they darken or split, since the filling is already cooked.

Drain on a paper towel and serve with plain Louisiana hot sauce and a little celery leaf.