In a large bowl, combine shredded chicken, hot sauce, Ranch, chopped green onion, salt, pepper, garlic powder, and paprika.

Lay out an egg roll wrapper on a flat surface, laying it down in a diamond shape.

Add 1 Tbsp of shredded cheese and 1 Tbsp of the buffalo chicken filling to the lower center of the wrapper. Add it more towards the bottom of the wrapper.

Fold the bottom corner (the one closest to you) over the filling.

Then fold in both side corners towards the filling tightly. Dip your fingers in water and run along the edges to seal, or “glue”, the folds in place. At this point, it should look like an open envelope.

Run water along the last open corner, then tightly roll until fully wrapped and sealed, add more water if you need.

Repeat until all the filling is gone, this recipe makes about 14-15 buffalo chicken egg rolls.

Heat oil in a pot or deep skillet to 350°F. Carefully lower the egg rolls into the hot oil and fry for 5-6 minutes, turning halfway through, until they are golden brown. Avoid overcrowding the pan.

Once cooked, remove the egg rolls and place them on a paper towel-lined plate to drain excess oil. Continue frying the remaining egg rolls.

Serve hot with your preferred sides.

Spray the air fryer basket with baking spray and add the egg rolls to the basket. Do NOT overcrowd. Lightly spray the egg rolls with baking or oil spray.

Air fry at 400°F for 8-10 minutes or until golden and crispy, flipping halfway to ensure all around crisp.

Remove the egg rolls from the air fryer basket and serve with desired sides.