Prepare the filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, crumbled blue cheese, grated carrot, spring onions, garlic powder, and smoked paprika. Stir until the mixture is homogenous and the cheese has fully melded with the chicken. You should see a creamy, speckled pinkish-orange filling with no dry patches. The aroma will be sharp and tangy from the sauce and cheese.

Season and taste: Give the filling a good pinch of salt and a crack of black pepper. Take a tiny taste (just a dab on your finger) to check the heat level. It should feel warm on the tongue, not punishing. Adjust with more sauce if you want more fire.

Set up your rolling station: Lay a clean, dry tea towel on your work surface. Place one egg roll wrapper on the towel in a diamond orientation (point facing you). Keep the remaining wrappers covered with a damp cloth so they don’t dry out—they should feel pliable and slightly cool to the touch.

Fill and roll: Spoon about 2 generous tablespoons of filling into the centre of the wrapper, shaping it into a neat log. Fold the bottom point up over the filling, tucking it snugly. Fold the left and right points inward, pressing gently. The wrapper should now look like a small envelope. Roll upwards tightly, stopping just before the top point. Dip your finger in water and run it along the top edge, then seal the roll completely. The finished roll should feel firm and taught, with no air pockets. Repeat with the remaining wrappers.

Heat the oil: Pour the vegetable oil into a large, deep frying pan or skillet until it’s about 3cm deep. Heat over a medium-high flame until the oil shimmers and a small piece of wrapper dropped in sizzles immediately and floats to the surface. This should take about 5 minutes. The oil should be around 175°C if you have a thermometer; otherwise, the shimmering test works well.

Fry the egg rolls: Carefully place 3-4 egg rolls into the hot oil, seam-side down. Do not crowd the pan. They should hiss and bubble vigorously on contact. Fry for 3-4 minutes, turning occasionally with tongs, until the wrappers are a deep, even golden brown. The surface will look blistered and glossy, and the kitchen will smell of toasty flour and spicy buffalo sauce.

Drain and rest: Use tongs to transfer the fried egg rolls to a wire rack set over a baking tray. Do not put them on paper towels, as the steam will soften the crisp crust. Let them rest for 3 minutes. You’ll hear a faint crackling sound as they cool—this is the sound of the perfect shell setting.