Stir the shredded chicken, softened cream cheese and buffalo sauce together in a bowl until the cream cheese is fully worked in and the mixture is uniformly pink-orange.

Fold in the Monterey Jack, celery and scallions.

Lay a wrapper in a diamond shape and spoon 1/4 cup of the chicken filling onto the lower third, spreading it evenly so no pocket of filling is thicker than the rest.

Fold the bottom point over the filling, fold in both sides tightly, and roll away from you, sealing the final edge with egg wash.

Repeat with the remaining wrappers, keeping them under a damp paper towel.

Air fry at 375°F: place seam side down with space between rolls, spray with oil, and cook 9 minutes. Flip and cook 3 to 4 minutes more, until the wrapper is deep gold and firm, not soft, when pressed.

Or bake at 400°F on a parchment-lined sheet, brushed with butter, for 15 minutes, flipping once, until golden and crisp at the folds.

Whisk the blue cheese, sour cream, buttermilk and vinegar together, mashing the cheese slightly so some lumps remain; chill until ready to serve.

Let the egg rolls sit 2 minutes before serving; the cheese filling holds heat longer than the chicken alone did.