In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.

Filled a small bowl with water. Place one egg roll wrapper on the counter with a corner facing you. Scoop approximately 2 oz (about 4 tbsp) of the buffalo chicken filling into the center of the wrapper in the shape of a log.

Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.

Roll the wrapper tightly towards the top corner and using your finger, smear the top corner/edges with some water to seal the egg roll.

Ensure it's tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.

In a pot, add oil for frying. (The amount of oil needed will depend on the size of your pot. Opt for a deeper pot to prevent splattering and overflow. I suggest filling it 2-3 inches, ensuring there's at least 3 inches of space from the top.) Heat on medium-high until the oil reaches 370°F.

Using a slotted spoon or tongs, carefully place 1-2 egg rolls into the oil. (If your pot is wider, you may be able to add 3 at a time.)

When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.

Serve warm with a side of celery and ranch/blue cheese dressing for dipping.