1. In a large bowl, combine the shredded chicken, softened cream cheese, pepper jack cheese, Cajun seasoning, hot sauce, ranch dressing, and green onions. Mix until well combined and smooth. Chill the mixture for 15 minutes.

2. Place an egg roll wrapper in a diamond shape. Add 2 tablespoons of the chilled filling to the center. Fold the bottom corner up over the filling, fold in both sides, and roll tightly. Seal the top corner with water.

3. Heat oil in a deep skillet to 350°F. Fry 3–4 egg rolls at a time, turning occasionally, until golden brown and crispy, about 3–5 minutes. Drain on a paper towel or wire rack.

4. Serve hot with extra ranch or sweet chili sauce for dipping.

5. Store leftovers in an airtight container in the fridge for up to 4 days or freeze uncooked rolls for later frying.