Prepare the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, mayonnaise, grated cheddar cheese, chopped spring onions, garlic powder, and onion powder. Mix thoroughly until all ingredients are well combined and the mixture has a uniform, slightly creamy texture. You'll notice a vibrant orange hue from the buffalo sauce and a savoury aroma beginning to waft up.

Assemble the Egg Rolls: Lay one egg roll wrapper on a clean, dry surface with a corner pointing towards you, forming a diamond shape. Place about 2-3 tablespoons of the chicken mixture just below the centre of the wrapper. Don't overfill, or they'll be difficult to roll. The filling should look like a neat log.

Roll Them Up: Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Then, fold the left and right corners inwards towards the centre, creating an envelope shape. Brush a little of the beaten egg wash onto the top corner of the wrapper. Roll the egg roll tightly from the bottom upwards until you reach the top corner, sealing it firmly. The finished roll should feel compact and look like a neat, golden-brown parcel once fried.

Preheat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C (350°F). You'll know it's ready when a small piece of wrapper dropped in sizzles immediately and turns golden within 30-60 seconds.

Fry the Egg Rolls: Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls. Fry for 3-4 minutes, turning occasionally with tongs, until they achieve a beautiful deep golden-brown colour and a visibly crispy texture. You’ll hear a satisfying, constant sizzle as they cook.

Drain and Serve: Using tongs, remove the fried egg rolls from the oil and place them on a wire rack set over a baking tray lined with kitchen paper to drain any excess oil. This step is crucial for maintaining their crispiness. Let them cool for a couple of minutes before serving, as the filling will be very hot. Serve warm with your favourite dipping sauce, like a cooling blue cheese dressing or ranch.