1. In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, cheddar cheese, ranch dressing, and green onions. Mix until everything is well combined and creamy.
2. Lay an egg roll wrapper on a clean surface, one corner pointing towards you. Place about 2 tablespoons of the chicken mixture near the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides snugly. Roll up tightly, sealing the top corner with a dab of water.
4. Repeat with the remaining wrappers and filling. You’ll have a dozen perfectly wrapped egg rolls ready to go.
5. Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium-high heat. It’s ready when a small piece of wrapper sizzles and rises to the surface.
6. Carefully add the egg rolls, a few at a time, and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels. Let them cool slightly before serving.

Pro tip: Don’t overcrowd the pot. It lowers the oil’s temperature and can lead to soggy egg rolls. And trust me, crispy is what you want here!