In a large mixing bowl add shredded chicken, cheddar cheese, cream cheese, buffalo sauce, and diced green onions. Mix together to form filling and set aside.
Place an egg roll wrapper on cutting board or counter, add 2 tablespoons of buffalo filling to the center of the wrapper. Turn both sides over the filling to meet in the middle creating a triangle shape. Take the bottom of the wrapper and fold up creating an envelope shape. Start to roll the wrapper like a burrito until it is completely rolled.
Seal edges of wrapper with a touch of water. (I use my fingers to dip into the water and run my finger along the seam of the wrapper to seal together). Repeat until all egg rolls are made.
In a medium-size bowl whisk the egg. Pour breadcrumbs onto a plate. Dip egg roll into the egg wash, then roll into breadcrumbs. Repeat until all egg rolls are coated.
Add egg rolls to air fryer and cook on 390 degrees for 7 minutes. Turn egg rolls over, spritz them with cooking spray, and cook for an additional 7 minutes. You may need to do this in 2 batches.
Transfer to a serving plate and serve with your favorite dipping sauce.
Storage: If you do have leftover egg rolls, you can store them in an airtight container in the fridge for up to 3 days.Freezing: Let them cool, then wrap in plastic wrap or foil. Place in a freezer bag and freeze for up to 3 months.Reheating: They will lose their crunch in the fridge, but you can reheat egg rolls in the air fryer at 325℉ for several minutes until warmed to crisp them up again.