Set a large pan over medium-high heat with the butter, once melted add the onion, garlic, carrot and celery and cook until softened, stirring often, about 8 minutes. Transfer to a large bowl and add the chicken, scallions (saving about 1 tablespoon for garnish), buffalo sauce, blue cheese (saving about 1 tablespoon for garnish) and salt and pepper and mix until well combined.

To assemble the egg rolls, place one wrapper with a point facing you. Place about 2 tablespoons of filling in the center and form into a log. Bring the pointed sides of the wrapper in towards the filling and then roll into a tight log, sealing the edge with the cornstarch water mixture. Continue these steps until all the egg rolls are formed.

Fill a large pot with oil about halfway up and bring to 350 degrees F. Once hot, carefully drop in a few egg rolls at a time and fry, turning often, until they’re brown and crispy, about 5 minutes. Do not overcrowd the pan or else the oil will drop in temperature. Drain and transfer to a plate lined with paper towels to soak up any excess oil. Serve the egg rolls warm with ranch or blue cheese dressing for dipping. Garnish with the reserved scallions and blue cheese crumbles. Enjoy!