Step 1: Prepare the Buffalo Chicken Filling

In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika (if using), and green onions. Mix until well combined and creamy. Taste and adjust the spice level by adding more buffalo sauce, if desired.

Step 2: Assemble the Egg Rolls

Place an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond). Spoon about 2 tablespoons of the buffalo chicken filling onto the center of the wrapper.

Fold the bottom corner of the wrapper up and over the filling. Then fold in the left and right corners tightly toward the center, forming an envelope shape. Roll the wrapper tightly toward the top corner, sealing it with a dab of the beaten egg. Repeat with the remaining wrappers and filling.

Step 3: Heat the Oil

Pour vegetable or canola oil into a deep skillet or frying pot, filling it about 2 inches deep. Heat the oil to 350°F (175°C) using a deep-fry thermometer to ensure the correct temperature.

Step 4: Fry the Egg Rolls

Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until the wrappers are golden brown and crispy. Use a slotted spoon or tongs to remove the egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.

Step 5: Serve and Enjoy

Serve the buffalo chicken egg rolls hot with ranch or blue cheese dressing for dipping. For extra spice, drizzle with additional buffalo sauce before serving.