1 pound Philadelphia Cream Cheese
3-4 tablespoons of your favorite BBQ Rub
3 pounds chicken breast
1 lemon, juiced
1 lime, juiced
6 tablespoons franks red hot original hot sauce
1 tablespoon pepper
½ tablespoon salt
½ tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon ground cayenne pepper
5 celery stalks, diced
1 red onion, diced
¼ cup fresh cilantro, chopped
½ cup mayonnaise
2 cups of ranch (1 cup buttermilk, 1 cup mayonnaise, 1 Hidden Valley ranch packet)
1 teaspoon ancho chili powder
One package of wonton wrappers
1 teaspoon celery seed
2-3 quarts of neutral oil, such as canola
Smoked Cream Cheese
Remove the cream cheese from the wrapper and keep it in block form, if you're using two 8 ounce blocks, press them together to make a larger rectangle.
Season all the sides with your favorite spice rub, such as a southwest Mexican-style rub.
Place the cream cheese on a skillet and into the smoker at 225°F for 2 hours.
After the two hours remove it and allow it to cool, resting at room temperature.
In a mixing bowl add the chicken, the lime and lemon juice, 1 tablespoon of franks red hot, 1 tablespoon black pepper, ½ tablespoon salt, garlic and onion powder, and the cayenne pepper and toss together.
Cook the chicken on the grill at 300°F with smoke level 6 until it reaches 165°F.
Remove the chicken and while it's still warm, shred it into a bowl.
Add in the smoked cream cheese, diced red onion and celery, celery seed, ½ cup of mayo, and the remaining 5 tablespoons of Franks Red Hot. Mix together to form a chicken salad type of consistency.
Set in the refrigerator to cool and use later to make the eggrolls.
To make the sauce, simply blend together on low speed 2 cups of ranch, one peeled and seeded avocado, and the ancho chili powder.
To form the eggrolls lay a wrapper down in front of you with the points out like north, south, east, west, diamond style. Add 2 ounces of the chicken filling into the middle and elongate it, such as stuffing a burrito.
Dampen your finger with water from a bowl and trace the outside ½ inch of the wrapper so the cornstarch mixes with the water on your finger making a sticky glue so you can seal the wrap.
Fold in the left and right edges, fold the bottom up and over the filling, pulling it tightly, and finish by rolling it forward so a nice point is formed in the middle of the egg-roll.
Dust in cornstarch and set it on a parchment lined sheet tray. Repeat this process until you have made all the egg-rolls.
Place 4 at a time into 350°F oil and fry until a crisp golden brown. About 2-3 minutes.