Oh my goodness, you’re going to love these. Chicken and bacon egg rolls are crispy, cheesy and totally addictive. I first made them for a casual get-together and they disappeared before I could even sit down. With just a handful of ingredients and a quick fry, they’re the ultimate snack whenever you want something fun, filling and full of flavor. Serve them hot with cool ranch for dipping bliss. Ready in 40 minutes, perfect for parties or game day.
Chicken and Bacon Egg Rolls
Cheesy, crunchy, and irresistibly moreish, these fried egg rolls are packed with bacon and chicken and served with a ranch dip.
Equipment
- paper towels
- Slotted Spoon
Ingredients
- 16 egg roll wrappers
- 12 slices of bacon cooked and cut into small pieces
- 8 oz shredded sharp cheddar cheese 225g
- 1 rotisserie chicken pulled apart and cut into small pieces
- Vegetable oil for frying
Instructions
- In a bowl, mix together the cheese, bacon and chicken.
- Using a pastry brush, brush water along the edges of the egg wrapper.
- Lay the egg wrappers out and place around 1/3 of a cup of the mixture into the center of the egg wrapper.
- Fold one corner over the filling then fold in the sides and finally roll up the wrapper.
- Repeat until all the wrappers and filling have been used up.
- Fill an inch in depth of vegetable oil in a large pan and heat the oil to around 350ºF/180ºC, working with two or three at a time, fry the egg rolls until golden and crispy (between 3-5 minutes maximum)
- Repeat until all egg rolls have been cooked then serve with a bowl of ranch for dipping
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