Fill a heavy skillet with about 1 inch of oil. Set over medium heat and heat to 350ºF.

While the oil is heating up, make your egg rolls. In a large bowl, mix together the chicken, hot sauce, blue cheese, and broccoli slaw.

Lay one egg roll wrapper on your work surface. Place about 1/3 cup of the chicken mixture across the middle of the wrapper, going point to point. (See the photos in the post above for reference.)

To fold, fold the bottom corner over the filling. Fold in the right and left corners - it should now look like an envelope. Roll the wrapper, but leave the top corner open. Dip your finger in a small bowl of water and wet the corner of the wrapper. Fold the corner over the egg roll. The water will help seal the wrapper to itself.

Repeat with the remaining rolls.

Once the oil is hot, place the rolls in the oil in a single layer. Cook until golden brown, about 2 minutes, then turn over and cook another minute or two until the other side is brown. Transfer to a paper towel lined plate to drain.

Serve warm with blue cheese dressing for dipping.