Buffalo Spring Rolls


32 oz cream cheese, softened

6 oz Monterey Jack Cheese, grated

6 oz Blue Cheese crumbles

1 c small dice celery

3/4 c thinly sliced scallions

1/2 c cayenne pepper sauce

1 tsp black pepper


As needed Wonton Wrappers

Ranch Flour

4 c all-purpose flour

1-1/2 tbsp granulated garlic

1 tbsp granulated onion

1-1/2 tsp dried dill weed

1-1/2 tbsp seasoned salt

1 tsp Black pepper

Buttermilk As needed

Canola oil for frying As needed


In a stand mixer bowl, using a paddle beater, combine the first seven ingredients and mix until just combined.

Add turkey and fold to combine.

For the Ranch Flour, in a shallow pan, mix together flour, granulated garlic and onion, dill, salt and pepper.   Pour buttermilk into another shallow pan.

For each spring roll, lay one wonton wrapper in a diamond shape and fill with 3 tablespoons turkey mixture.  Roll back corner forward first and tuck and pull back to pack ingredients into wrapper.  Fold in the sides, continue to roll forward.  Seal wrapper with a little cold water along edges.

Quickly dip each egg roll in buttermilk and then into Ranch Flour.  Fry at 350 degrees F for 3-4 minutes or until golden brown and hot throughout.  Drain to remove excess oils.

Serve immediately with desired dipping sauces.