In a large mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, cheddar cheese, and blue cheese.

Stir in chopped green onions, dried parsley, dried dill, garlic powder, and onion powder until the mixture is creamy and well-combined.

Lay an egg roll wrapper on a clean surface with a corner facing you. Spoon 3 tablespoons of the chicken filling onto the center of the wrapper.

Moisten the edges with water, then fold the bottom corner up over the filling, tuck in the sides, and roll tightly to seal.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the egg rolls on the sheet.

Brush each egg roll lightly with olive oil, ensuring they are coated, and bake for 20 minutes, flipping halfway through.

In a medium bowl, mix together sour cream, mayonnaise, chopped cilantro, chives, and lime juice until smooth.

Refrigerate the dip for 15 to 30 minutes before serving.