Heat your oven to 425°F and lightly grease two baking sheets with oil or cooking spray. While the oven preheats, finely chop the chives, parsley, and cilantro for the filling, and mince the fresh dill. This prep work takes just a few minutes and ensures you won't be scrambling once you start assembling the rolls.

In a large bowl, combine the shredded chicken with Greek yogurt and buffalo sauce, stirring until the chicken is evenly coated. Add the chopped herbs from Step 1 (chives, parsley, and dill), then season with onion powder, garlic powder, and a pinch of salt. Fold in the shredded cheddar cheese and blue cheese until everything is combined into a cohesive, flavorful filling. I like to taste a small spoonful at this point to adjust the seasoning—the filling should be bold and well-seasoned since it's the star of the roll.

Working with one egg roll wrapper at a time, place it on a clean work surface in a diamond orientation. Spoon about 2 tablespoons of the buffalo chicken filling from Step 2 onto the lower third of the wrapper, leaving about 1/2 inch border on the sides. Wet the edges of the wrapper with a little water using your fingertip, then fold the bottom corner up and over the filling, fold the two side corners in, and roll tightly away from you to create a sealed package. Place each finished roll seam-side down on your prepared baking sheets.

While the rolls are on the sheet, combine sour cream, the chopped cilantro from Step 1, the minced chives, garlic powder, onion powder, lime juice, and lemon zest in a bowl or jar. Stir until smooth and well combined. The sauce can be made ahead or even while the rolls are baking—it actually tastes better when the flavors have a few minutes to meld together.

Lightly brush or spray the tops of all the assembled egg rolls with oil to encourage even browning and crispness. Bake for 10-12 minutes until the tops turn golden brown, then remove the sheet from the oven. Flip each roll over and bake for another 8-10 minutes until the second side is equally golden and crispy. The rolls should be cooked through and the outside should have a satisfying crunch.

Remove the egg rolls from the oven and let them cool for 1-2 minutes so they're easier to handle. Arrange on a serving platter and serve alongside the cilantro-lime ranch sauce from Step 4 for dipping. I recommend serving these while they're still warm—the cheese is creamier and the contrast between the crispy exterior and the warm, saucy filling is at its best.