Place the cream cheese, chicken, green onions, hot sauce, ranch dressing, and shredded cheddar in a bowl and stir until combined, breaking up the chicken as you stir.

Refrigerate the mixture in an airtight container for 1 hour. (The egg rolls will be easier to fry if the filling is cold.)

Place an egg roll wrapper on a clean surface with one of the corners facing you, so that it is oriented as a diamond. Use your finger to moisten the outer edges of the egg roll wrapper with a bit of water.

Place a spoonful of cold filling horizontally along the center of the lower half of the wrapper. Fold the bottom corner of the wrapper upwards, ensuring a snug fit around the filling. Fold in the sides tightly to encase the filling. Carefully roll and seal the wrapper to create your egg roll. Repeat this process with the remaining wrappers and filling.

Place about 2 inches of vegetable oil in a deep skillet and heat over medium to medium-high heat. The oil will bubble slightly when it is ready to use.

Working in batches, place a few egg rolls into the oil fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels to cool slightly.