In a medium bowl, combine the cream cheese, cheddar cheese, shredded chicken, hot sauce, onion powder, garlic powder, and paprika. Mix until all ingredients are well incorporated
Place an egg roll wrapper on a clean surface and brush the edges with water. Add a spoonful of filling to the lower center. Fold up the bottom, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling
Heat 1–2 inches of oil in a skillet or deep fryer over medium heat. Fry egg rolls in batches for 3–4 min, turning until golden and crisp. Transfer to paper towels to drain excess oil
Serve the buffalo egg rolls with a side of ranch or blue cheese dressing. Enjoy!
