Dice chicken into small cubes. Transfer to a mixing bowl. Add onions, cream cheese, sriracha, and hot sauce. Season with salt. Mix with a spoon until filling is well combined.

Arrange wonton wrappers in diamond layout with point toward you. Dab a small amount of water on the top edge of each wrapper. Place a tablespoon of filling and an equal amount of slaw in the center on each wrapper. Roll bottom edge up over filling. Crimp in both sides and roll over once more seal the ends. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

Fill a 5 quart Dutch oven with enough oil to deep fry the egg rolls, about 2 quarts. Leave room for heat expansion and for the food to move around safely. Heat to 375 degrees F over medium heat. Add a batch of egg rolls (10-12); fry until browned and crispy, about 3-4 minutes total. Remove and drain on a paper towel-lined plate. Fry remaining egg rolls.

Serve immediately with Ranch dressing, to an adoring crowd.