Whisk the buffalo sauce, cream cheese, and ranch dressing seasoning mix together in a bowl.

Add the chicken and the Mexican cheese and mix until evenly incorporated.

Then it is time to assemble the egg rolls. Each egg roll can hold more of the filling than you might think. Spoon about ¼ cup of the filling into the center of an egg roll wrapper.

Fold over the sides of the wrapper, and fold the bottom over. Then brush the top with egg white and roll it down sealing up the egg roll.

Arrange the egg rolls on a baking sheet and brush them with olive oil.

Bake at 350 degrees for 25 minutes, or until golden brown. Flip them once after 15 minutes. Serve immediately with ranch or blue cheese dressing.