In a medium bowl, combine shredded rotisserie chicken, shredded cheddar, shredded mozzarella, buffalo sauce, and ranch seasoning. Toss until evenly coated; taste and add more sauce or seasoning if desired.

Lay one egg roll wrapper flat on a clean surface, with a corner pointing toward you (diamond shape). Place a generous spoonful of filling in the center, leaving a 1/2-inch border on the edges.

Fold the left and right corners over the filling, then fold the bottom corner up and tightly roll toward the top corner. Seal the top edge with a dab of water to prevent unrolling. Repeat with remaining wrappers and filling.

Preheat the air fryer to 375°F (190°C). If frying, heat oil to 350°F (175°C) in a skillet; if baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

For air frying: lightly coat each egg roll with cooking spray and place them seam-side down in the basket in a single layer. Don’t overcrowd — cook in batches if necessary.

Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy. For frying: cook in hot oil 2–3 minutes per side until golden, then drain on paper towels. For baking: brush or spray with oil and bake 15–20 minutes, turning once, until crisp.

Let rest 1–2 minutes, then serve with ranch, blue cheese, or extra buffalo sauce for dipping.