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In a medium bowl, add all ingredients and whisk together until combined. Cover and refrigerate.
In a large bowl, add chicken, cream cheese, wing sauce and blue cheese dressing and mix well. Place one egg roll wrap on a sheet of wax paper with a corner pointed towards you. Using your fingertips, wet the edges of the wrap. Place 3 TBS of buffalo chicken mixture on the wrap in a straight line. Fold the bottom corner up; then both sides, making sure they stick together. Finally, roll it upwards to the top corner and place egg roll under a damp cloth. Repeat until all mixture is gone.
In a large frying pan, heat oil on medium heat. Once oil is hot, place egg rolls flap down in pan and for about 1 minute or until brown. Turn over and brown other side. Repeat until all egg rolls are brown. Place on paper towel to remove excess oil. Serve while warm with extra blue cheese dressing. Yields: 16-18 egg rolls.