1-First Step: Prepare the filling Shred 2 cups rotisserie chicken into a large bowl. Pour in 1/2 cup buffalo sauce and stir until every piece glistens with spice. Fold in 1 cup shredded cheddar, 1/4 cup diced celery, and 2 chopped green onions. Mix gently to distribute crunch and cheese evenly. Taste and add more sauce if you crave extra heat. Let sit 5 minutes for flavors to meld. For low-calorie, use half the cheese.

2-Second Step: Assemble the rolls Place one egg roll wrapper on a clean surface with a corner pointing toward you, like a diamond. Spoon 2 tablespoons filling in the center. Fold bottom corner over filling, then tuck in sides. Roll tightly upward, sealing the top edge with a dab of water. Repeat for all 12 wrappers. Keep covered with a damp towel to prevent drying. Vegan tip: Use plant-based wrappers if available.

3-Third Step: Choose your cooking method Decide on frying, air frying, or baking based on your setup. Deep frying gives classic crunch, air fryer cuts oil, and baking suits hands-off cooking. Preheat as needed. Gluten-free? Confirm oil and spray compatibility.

4-Fourth Step: Cook the rolls For frying: Heat 2 inches oil in a deep pot to 375°F. Fry 3-4 rolls at a time, 2-3 minutes per side until deep golden. Drain on paper towels. Air fryer: Spray basket and rolls lightly. Cook in single layer, shaking halfway. Baking: Line a sheet with parchment, brush tops with oil, and bake until crisp. Work in batches to avoid crowding, which steams instead of crisps.

5-Fifth Step: Serve immediately Transfer to a platter with ranch dip and celery sticks. Garnish with extra green onions. Enjoy hot for peak crunch. These air fryer buffalo chicken egg rolls shine at parties. Pair with a cool drink to tame the spice.