Buffalo Chicken Egg Rolls

2

cups Progresso® chicken broth (from 32-oz carton)

2

cups water

1 1/2

lb boneless skinless chicken breasts

1

teaspoon olive oil

6

medium stalks celery, cut into thin 1-inch strips

1

cup grated carrots

1/4

teaspoon salt

10

green onions, finely chopped

1/4

cup red pepper sauce

2

tablespoons butter, melted

1/2

cup crumbled blue cheese (2 oz)

Oil for deep frying

1/4

cup Gold Medal® all-purpose flour

12

egg roll skins (from 1-lb package)

1

egg, beaten

1/2

cup blue cheese or ranch dressing

Fresh Italian (flat-leaf) parsley, if desired

1 In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.

2 In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.

3 In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.