1. To make the optional buffalo sauce, heat hot sauce, butter, Worcestershire sauce, cayenne, salt, and pepper in a small skillet until combined. Set aside.
2. In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing or sour cream, green onions, cilantro, garlic powder, shredded cheese, and softened cream cheese.
3. Prepare the egg rolls by placing an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the chicken mixture onto the wrapper. Optionally, add additional cheese or bacon bits.
4. Wet the edges of the wrapper with water to help seal. Fold the top point over the filling, fold in the sides, and roll tightly to seal.
5. Fry the egg rolls in hot vegetable oil at 350°F for 3 to 5 minutes until golden brown, or bake in an air fryer at 400°F for 8 to 10 minutes, flipping halfway.
6. Drain on paper towels or a wire rack and serve warm with dipping sauces such as buffalo sauce, ranch, sour cream, or blue cheese dressing. Garnish with carrots, celery, and parsley.