Buffalo Chicken Egg Rolls

(This is the inside of the tempeh egg roll.)

I got the inspiration, for these babies, here.
Ingredients:
1 pkg of egg roll wrappers
Bottle of favorite hot wing sauce
cooked chicken (I used pre-made grilled chicken slices, and tempeh, which I cooked beforehand. Then, I put the tempeh in a crockpot, with some hot wing sauce, to marinate.)
celery
shredded carrots
ranch and or bleu cheese dressing, for dipping

Directions:
Mix chicken and hot sauce, until it's evenly coated.
Pre-heat oven to 400 degrees F.
Cut celery into matchstick sized pieces. Place one tablespoon or so of the carrots and celery on the diagonal of the bottom right corner of the wrapper. Next, place about two tablespoons of chicken (or tempeh) on top of that.
Fold over the corner, that has the filling on it. Next, fold the bottom left corner over and toward the upper right hand corner. Fold the upper right corner downward and toward the bottom left corner. Roll the folded side down to the opposite corner. Wet your finger, and smear it onto the last corner, to seal the wrapper.
Coat a wire rack with nonstick cooking spray and set it on top of a cookie sheet. Place the rolls on the rack and spray all of them with cooking spray. Bake for 12-15 minutes, or until they crisp and turn a light golden brown.
Serve with your favorite dressing or more wing sauce. If you prefer it spicier, now is the time to use a spicier wing sauce, to jazz it up.