Buffalo Chicken Egg Rolls

Ingredients:

- 1 lb chicken breasts
- 1 tablespoon olive oil
- 1/2 cup Maritime Madness Wicked Buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped green onions
- 1 tablespoon BBQ Pit Boys Buffalo Dry Rub
- 12 egg roll wrappers
- Ranch for dipping

Instructions:

1. Preheat your Napoleon grill to medium heat, around 375°F (190°C).
2. Lightly brush the chicken breasts with olive oil and season with BBQ Pit Boys Buffalo Dry Rub.
3. Place the chicken breasts directly on the grill grates. Grill for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the grill and let it rest for a few minutes before chopping. Once cool enough to handle, chop the chicken into fine pieces.
5. In a large bowl, combine the chicken, Maritime Madness Wicked Buffalo sauce, cream cheese, shredded mozzarella cheese and chopped green onions. Mix until well combined.
6. Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).
7. Place about 2-3 tablespoons of the buffalo chicken mixture in the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to enclose the filling, sealing the top corner with a bit of water.
9. Lightly brush the egg rolls with oil to help them crisp up. Place the egg rolls directly on the grill grates for about 4-5 minutes per side, or until golden brown and crispy. Flip carefully to ensure even cooking.
10. Remove the egg rolls from the grill and let them cool slightly. Serve warm with ranch dressing for dipping.

Featured products:
⁃ BBQ Pit Boys Buffalo Dry Rub
⁃ Maritime Madness Wicked Buffalo sauce