Truffle Buffalo Chicken Egg Rolls

In a large mixing bowl, combine the shredded smoked chicken, mozzarella cheese, chopped scallions, softened cream cheese, and truffle hot sauce.

Mix with a fork until all ingredients are well combined.

Lay an egg roll wrapper on a flat surface. Place a portion of the chicken mixture in the center.

Brush the edges of the wrapper with beaten egg, then fold and roll tightly to seal.

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully place the egg rolls in the hot oil.

Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.

Remove the egg rolls from the oil and let them drain on a paper towel-lined plate or baking sheet.

Slice the egg rolls in half on a diagonal.

Plate with extra truffle hot sauce, garnish with more chopped scallions, and serve with ranch or blue cheese dressing for dipping.