In a medium mixing bowl, combine the chicken, buffalo sauce, cheddar cheese, carrots and celery.

Place an egg roll wrapper on a work surface with one corner pointing towards you, place app. ¼ cup of the buffalo chicken mixture in the middle of the wrapper.

Using your finger, brush the edges with water.

Fold the corner closest to you over the buffalo chicken, and tuck.

Fold the sides in.

Roll tightly, set aside and repeat with remaining egg rolls.

Place app. 2 tbsp olive oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.

Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending on how big your skillet is.

Cook for 2-3 minutes, flip and cook for an additional 2-3 minutes on the opposite side.

Remove from the skillet.

Add more olive oil before cooking the next batch, making sure the bottom of the skillet is always covered in oil.