In a large mixing bowl, combine the shredded chicken, buffalo sauce, cheese, and chopped green onions. Mix until everything is well coated and combined.

Lay out a clean surface with egg roll wrappers. Keep a small bowl of water nearby to seal your egg rolls.

Place an egg roll wrapper on the diagonal (like a diamond shape).

Spoon about 2 tablespoons of the chicken mixture onto the lower third of the wrapper.

Fold up the bottom corner over the filling, then fold in the sides, and roll tightly. Use water to seal the top corner.

In a deep frying pan or pot, heat about 2 inches of oil over medium heat until a small piece of bread sizzles when dropped in.

Carefully add 2-3 egg rolls at a time, frying until they turn golden brown, about 3-4 minutes on each side.

Remove them with a slotted spoon and let them drain on paper towels.

Let them cool for a few minutes and serve with your favorite dipping sauce.