In a mixing bowl, combine the shredded chicken, buffalo sauce, shredded cheddar cheese, cream cheese, and chopped green onions. Mix until all the ingredients are well incorporated.

Lay an eggroll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the buffalo chicken filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal the eggroll.

You can either fry or bake the eggrolls. For frying, heat oil in a deep skillet over medium-high heat. Fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side. For a healthier option, preheat your oven to 400°F (200°C), place the eggrolls on a baking sheet, spray with cooking spray, and bake for about 15-20 minutes until crispy and golden.

Serve the hot Buffalo Chicken Eggrolls with your favorite dipping sauce, such as ranch or blue cheese dressing, for an extra layer of flavor.