1. Heat a large skillet over medium heat and add a little oil. Sauté the diced andouille sausage until it begins to brown (about 4-5 minutes). Remove the sausage from the skillet and set aside.
2. In the same skillet, add the diced onion, bell pepper, and garlic, cooking until the onion softens (about 3 minutes).
3. Add the shredded chicken, cooked rice (if using), Cajun seasoning, smoked paprika, garlic powder, thyme, and salt and pepper to the skillet. Stir until everything is well combined.
4. Stir in the cooked sausage and chopped green onions. Taste and adjust seasoning as needed. Add hot sauce for extra heat if desired.
5. Let the filling cool slightly before rolling.

For the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape).
2. Place about 2 tablespoons of the filling in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form an egg roll. Seal the top corner with a little water.
4. Heat vegetable oil in a large pan or deep fryer to 350°F (175°C). Carefully fry the egg rolls in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
5. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain.

For the Dipping Sauce (optional):

1. In a small bowl, mix together ranch dressing, hot sauce, and Cajun seasoning to make a spicy dipping sauce.