Buffalo Chicken Egg rolls with Non Dairy Ranch Dip

We celebrated my son Logan's 21 st birthday on a sunset cruise with a great bunch of his close friends. I wanted to make some of Logan's favorites, so I decided to serve a couple of appetizers, small plate foods which included Sesame soy chicken wings, loaded dogs in a blankets, seared tuna, sesame noodles and these delicious Buffalo egg rolls.

The food was a hit and the boys had a blast.

Ingredients:

2 Lbs chicken breast

1 package of egg roll wraps, 22 wraps

1 cup buffalo wing sauce

2 ribs of celery chopped fine about 1/2 cup

salt & pepper

vegetable or canola oil for frying

Rolling & Cooking the Egg Rolls:

With warm water make a strip around the border of the egg roll wrap. Put about 1/4 cup of the filing in the corner of each wrap. Fold up corner over filling, and fold side corner over the center corner.

Fold opposite side corner in toward center, and start to roll till you have a finished egg roll.

In a large skillet pour a thin layer of oil over the bottom of the pan. Over Medium-high heat let oil get hot. Place about 4 egg rolls in the pan at a time. Do not over crowd the pan it will bring down the temperature of the oil. Flip the egg roll when you see the browning coming up the sides. Should be abut 1 minute. Brown off other side, remove from pan and let blot on a few layers of paper towel.

Parve Ranch dip

Ingredients:

1 cup mayonnaise

1/2 cup Almond or soy milk (be sure it is marked parve)

6 chives chopped ( 1 tablespoon)

1 tablespoon fresh dill

1/4 teaspoon dried parsley

1/4 teaspoon garlic powder

1 garlic clove grated

1/2 lemon juiced

salt & pepper

For this dip I always prefer fresh herbs, but if I don't have them on hand then I substitute with dried. So if you don't have fresh chives and dill you can use dried. If you have fresh parsley you can use it instead of the dried. Dried herbs have a more concentrated flavor, so use 1 tablespoon if it's fresh herbs , and 1/4 teaspoon if using dried herbs.