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
