4 ounces cream cheese, softened
2/3 cup shredded chicken
3 tablespoons buffalo sauce
1/4 cup ranch dressing
4 egg roll wrappers, plus oil for frying
In a bowl, combine cream cheese, chicken, buffalo sauce, and ranch dressing. Add mixture to egg roll wrappers, then fold. Heat a large pan with oil, about 1-inch deep, to 300. Fry egg rolls 1-2 minutes per side or until golden brown. Let rest 2 minutes, then slice in half and serve.