First things first, dice your onions and celery.

Next, shred the chicken - removing anything that can damage your teeth, along with the skin. Dice the chicken as seen in the photo.

Shred your cheese.

I prefer shredding my own cheese because it melts better than store bought shredded cheese with anti-caking agents included.

Add the room-temperature cream cheese to the chicken.

If your cream cheese is cold, warm it in the microwave for about 30 seconds to make it easier to mix.

Add the Frank’s RedHot sauce, diced celery, diced onion, ranch dressing, and blue cheese crumbles to the bowl.

Stir well to combine all ingredients, making sure everything is evenly mixed.

Season to taste with salt, pepper, garlic powder, and onion powder.

Mix in the garlic paste for an extra kick of flavor.

For the egg rolls, I always add a half slice of mozzarella for the extra cheese pull.

Take one egg roll wrapper and place it on a clean surface with one corner pointing towards you (like a diamond shape).

Wet the edges of the wrapper with a bit of water or an egg wash to help seal the egg rolls.

In the center of the wrapper, add a small spoonful of shredded mozzarella cheese or sliced and a generous amount of the buffalo chicken mixture.

Be careful not to overfill, as this can make sealing the wrappers difficult.

Fold the bottom corner of the wrapper over the filling, then fold in the sides.

Roll tightly but carefully, making sure the edges are sealed well.

Repeat this process with the remaining wrappers and filling.

Heat oil in a deep skillet or frying pan to 350°F (175°C).

Fry the egg rolls in batches, cooking each batch for about 4-5 minutes or until they are golden brown and crispy.

Be sure not to overcrowd the pan to ensure even cooking.

Remove the egg rolls with a slotted spoon and drain on paper towels.

Once all the egg rolls are fried, slice them in half diagonally for a nice presentation.

Garnish with a drizzle of sriracha for a spicy kick and a sprinkle of chopped green onions.

Serve with extra ranch dressing on the side for dipping.