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
6 c OVEN ROASTED WHITE/DARK TURKEY (small dice)
As needed Wonton Wrappers
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.