In a large bowl, combine softened cream cheese and buffalo wing sauce, mixing until smooth and creamy. Then, fold in the ranch or blue cheese dressing, shredded chicken, cheddar cheese, and optional chopped green onions. Cover the bowl and chill the filling in the refrigerator for 30 minutes.

Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tablespoons of the chilled buffalo chicken filling into the bottom corner of the wrapper. Fold the bottom corner up over the filling, roll tightly, and seal the edges with whisked egg.

In a heavy pot, pour in 4-6 cups of vegetable or canola oil and heat it to 350-375°F (175-190°C). Prepare a plate lined with paper towels to drain excess oil.

Carefully add 3-4 assembled egg rolls into the hot oil and fry for 3-5 minutes until golden brown and crispy. Use a slotted spoon to remove them as they reach perfection.

Transfer the fried egg rolls to the paper towel-lined plate to drain excess oil and allow to cool for a couple of minutes.

Serve warm, garnished with additional chopped green onions if desired, and enjoy with your choice of dipping sauces.