Preheat your oven to 425 degrees F. Lightly grease two baking sheets.
In a large bowl, combine the cooked shredded chicken, Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, and a pinch of kosher salt. Mix this all together until well combined.
Take a square egg roll wrapper and spoon about two tablespoons of the filling onto the center. Brush water around the edges of the wrapper; this helps seal the rolls.
Fold the wrapper over the filling, tucking it in like a burrito, and press the edges to seal tightly.
Brush each roll lightly with olive oil. This will give them that golden, crispy texture we all love.
Transfer the baking sheets to the oven and bake for 10 to 12 minutes, then flip them over to ensure even crispness.
While the egg rolls are baking, it’s the perfect time to whip up the ranch dip. Combine all ranch ingredients and shake or stir until creamy.
Once done, take the egg rolls out of the oven and let them cool for a few minutes. Serve them with fresh cilantro and plenty of ranch for dipping.
