Combine all ingredients in a medium bowl until blue cheese is well distributed. Cover and refrigerate until ready to serve.
For the Buffalo Chicken Summer Rolls
Preheat oven to 350°F. In a medium bowl, coat chicken in vegetable oil. Sprinkle with 1 tablespoon RedHot Seasoning and toss until evenly coated. Lay out on a foil lined half sheet tray and bake until the tenderloins reach an internal temperature of 165°F. Cool and shred the chicken. Toss with remaining 1 teaspoon of RedHot Seasoning.
Fill a 6-inch third pan with warm water. Submerge one of the summer roll wrappers in the warm water for about 5 seconds. Lay on a clean cutting board. In the center of the wrapper place 2 tablespoons of shredded lettuce, 1 tablespoons carrots and celery, and 1 teaspoon of the red onion. Top with 1/4 cup of the shredded chicken. Fold the bottom edge of the wrapper over the fillings and gently pull inward. Fold edges over, and finish rolling the wrapper (similar to a burrito wrap). Cut on a bias.
