In a medium bowl, whisk together ingredients for buffalo sauce.

In a small bowl, whisk together ingredients for blue cheese sauce. Set in fridge.

In a large bowl, stir together chicken, sauce, blue cheese and garlic powder for the egg roll filling. Give it a taste and add a little more buffalo sauce to taste if desired.

In a small bowl, whisk together water and cornstarch for the egg rolls. Set aside.

To wrap your egg rolls, start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper.

In the corner closest to you, spoon 1 1/2 to 2 tablespoons of the buffalo chicken filling into the center. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center.

Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.

To fry the egg rolls, fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes. Place on paper towels to drain and cool.

Serve immediately with blue cheese dipping sauce.