Place the chicken breasts in a pot and cover them with water. Add the chicken bouillon cube and bring to a boil. Boil until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken.

In a mixing bowl, combine the shredded chicken, Frank’s RedHot Sauce, and shredded Fontina cheese. Stir until the chicken is evenly coated.

Place about 2 teaspoons of the chicken mixture onto each spring roll wrapper. Roll the wrapper around the filling, folding in the sides as you go. Brush the edge with the beaten egg mixture to seal the spring roll.

Heat the peanut oil to 350°F in a deep skillet or fryer. Fry the spring rolls a few at a time until they are golden brown and crisp. Do not fry too many at once, as this will lower the oil temperature and keep the spring rolls from crisping properly.

Remove the fried spring rolls from the oil and drain them on paper towels. Serve warm with blue cheese dressing and celery sticks.