1. In a large bowl, combine the cooked and shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder until well combined.

2. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

3. Lay an egg roll wrapper on a clean surface with one point facing you. Place about 2-3 tablespoon of the chilled buffalo chicken dip in the center.

4. Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Brush the top corner with water to seal.

5. Roll the egg roll tightly from the bottom to the top, pressing firmly to seal. Repeat with remaining wrappers and filling.

6. Heat 2-3 inches of vegetable oil in a large pot to 350°F.

7. Carefully lower the egg rolls into the hot oil and fry for 3-4 minutes until golden brown and crispy.

8. Remove from oil and drain on a paper towel-lined plate.