Preheat the air fryer: Set to 375°F (190°C) for 5 minutes so the basket is hot when the egg rolls go in.

Mix the filling: In a bowl, combine 2 cups shredded cooked chicken, 1/3 cup Buffalo sauce, 3 ounces softened cream cheese, 1 cup shredded cheese, 2 tablespoons sliced green onions, and 2 tablespoons finely diced celery (optional). Add 1/2 teaspoon each garlic powder and onion powder, plus a pinch of salt and pepper. Stir until creamy and evenly coated.

Set up your station: Place a small dish of water or a beaten egg nearby for sealing. Lay out several egg roll wrappers on a clean surface.

Fill and roll: Working one at a time, place a wrapper in a diamond shape. Spoon about 2 to 3 tablespoons of filling in a horizontal line across the lower third. Fold the bottom point over the filling, tuck in the left and right corners snugly, then roll up tightly toward the top. Brush the top corner with water or egg to seal. Aim for firm, compact rolls so they cook evenly.

Lightly oil: Spray the outside of each egg roll with cooking oil spray. This helps them turn golden and crisp.

Air fry in batches: Place egg rolls in a single layer in the hot basket, leaving a little space between each. Air fry for 6 minutes, flip, then cook 4 to 6 more minutes until deep golden and crisp. Total time is usually 10 to 12 minutes, depending on your air fryer.

Check doneness: The wrappers should be blistered and crunchy, and the centers hot and melty. If needed, add 1 to 2 more minutes.

Serve: Let them rest 2 minutes so the filling sets. Serve with ranch or blue cheese dressing, extra Buffalo sauce, and celery sticks if you like.