Prepare the Filling:

1. Mix the filling ingredients:
   • In a large mixing bowl, combine the shredded chicken, buffalo sauce, cheddar cheese, cream cheese, salt, and pepper. Mix until well combined.

Assemble the Egg Rolls:

2. Set up your workspace:
   • Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you.
3. Fill the wrapper:
   • Place 2–3 tbsp of the buffalo chicken filling in the center of the wrapper.
4. Fold and seal:
   • Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, brushing the edges with beaten egg to seal. Repeat with remaining wrappers and filling.

Cook the Egg Rolls:

Option 1: Frying
5. Fry the egg rolls:

• Heat about 2 inches of cooking oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Option 2: Baking
6. Bake the egg rolls:

• Preheat your oven to 400°F (200°C). Place the egg rolls on a parchment-lined baking sheet and brush them lightly with oil. Bake for 18–20 minutes, flipping halfway, until golden and crispy.

Option 3: Air Fryer
7. Air fry the egg rolls:

• Preheat the air fryer to 375°F (190°C). Place the egg rolls in a single layer and spray lightly with cooking oil. Air fry for 8–10 minutes, flipping halfway.

Serve:

8. Dip and enjoy:
   • Serve the egg rolls warm with ranch or blue cheese dressing for dipping.