Buffalo Chicken Egg Rolls
INGREDIENTS
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Ingredients:
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2 cups chicken broth (from 32-oz carton)
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2 cups water
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1 1/2 lb boneless skinless chicken breasts
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1 teaspoon olive oil
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6 medium stalks celery, cut into thin 1-inch strips
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1 cup grated carrots
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1/4 teaspoon salt
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10 green onions, finely chopped
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1/4 cup red pepper sauce
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2 tablespoons butter, melted
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1/2 cup crumbled blue cheese (2 oz)
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Oil for deep frying
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1/4 cup Gold Medal® all-purpose flour
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12 egg roll skins (from 1-lb package)
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1 egg, beaten
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1/2 cup blue cheese or ranch dressing
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Fresh Italian (flat-leaf) parsley, if desired
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