Cook chicken breasts by placing them into a pot of water, along with bouillon cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut the chicken into small bite-sized pieces. Combine shredded chicken, Franks's Red Hot sauce, and mozzarella cheese. Place about 2 teaspoons of chicken mixture onto spring roll and roll spring roll, secure spring roll with beaten egg. Heat cooking oil to 350 degrees. Fry spring rolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the spring rolls wouldn't be crisp. Drain cooked spring rolls on paper towels and serve with blue cheese dressing and celery sticks.