Preheat oven to 375 degrees. Line a baking sheet with foil, and spray with non-stick spray. In a small bowl, combine the ranch mix and greek yogurt (or sour cream). Cook bacon according to package directions, (I microwave mine on a paper towel for 2-4 minutes, until crispy). Crumble the bacon. In a medium bowl, combine the chicken, ranch/yogurt mix, and crumbled bacon. Stir until well mixed.
Lay out your egg roll wrappers on baking sheet, and divide filling between them.
Fold ends of egg roll wrappers in, and tuck and roll egg roll wrappers over the filling.
Brush egg white over each egg roll wrapper, and divide shredded cheese among them.
Bake egg rolls in preheated oven for 12-15 minutes, or until cheese begins to melt and slightly brown.
Allow to cool for a few minutes, and enjoy!