• In a medium bowl, combine the cooked chicken, buffalo wing sauce, shredded cheese, ranch dressing and cream cheese until blended.

FOLDING THE EGG ROLLS:

• Add about 1/4 cup of tap water to a small bowl and keep it nearby to seal the edges of the wrapper.
• Lay one egg roll wrapper on a flat surface with the bottom corner pointed toward you then add about 3 tablespoons of filling to the middle of the wrapper (photo 1).
• Use your finger or pastry brush to dab water on the edges of the egg roll wrapper then make one turn of the egg roll (photo 2).
  
• Fold in the two opposite corners so it looks like an envelope (photo 3).
• Continue rolling tightly then seal the bottom of the wrapper with another dab of water (photo 4). Be sure your egg roll is sealed well so the cheese doesn’t ooze out when you cook them.

AIR FRYING THE EGG ROLLS

• Preheat the air fryer to 400°. 
• Lightly spritz the egg rolls with cooking spray OR brush them with olive oil all the way around and on both ends.
• Place in air fryer basket in a single layer and air fry for 8-10 minutes or until the egg rolls are golden brown pausing to turn them about halfway through). Serve right away with ranch or blue cheese sauce for dipping.

  NOTE: cook times will vary with air fryers.

BAKING THE EGG ROLLS

• Follow instructions for preparing egg rolls including brushing or spraying with oil.
• Bake at 400° 12-14 minutes total turning halfway or until they’re browned and crisp then serve right away.