Telur Gulung Ayam Kerbau

Instructions

1. Fill a heavy bottom skillet with at least an inch of vegetable oil. Heat the oil to 325 - 350 degrees Fahrenheit over medium-high heat.
2. In a large bowl, whisk together 8 ounces cream cheese, ⅓ cup hot sauce, 1 teaspoon chili powder, salt and pepper until it is smooth. Add in 2 cups shredded cooked chicken, ⅔ cup shredded carrots, and ⅔ cup shredded cabbage. Mix well.
3. Lay out a single egg roll wrapper of the 12 egg roll wrappers on a clean work surface with one point facing you. Keep a small bowl of water to help seal the seams shut. Place a few tablespoons of the filling in the egg roll wrapper, just below the center.
4. Begin rolling the wrapper away from yourself, stopping halfway and folding the side in on the roll. Continue rolling the wrapper up and secure the seam with a bit of water. Repeat this process with the rest of the wrappers.
5. Once you have all the filling wrapped up into the wrappers, place them in the hot oil carefully to avoid splashing any oil out. Don’t crowd the egg rolls in the pan. Ensure they have some space to move around.
6. Cook the egg rolls until they are golden brown on all sides. Remove them from the pan and place them on a paper towel to cool.
7. Serve fresh with blue cheese or ranch dressing for dipping.