When you’re craving something crispy, cheesy, savory, and satisfying, these Chicken Bacon Ranch Egg Rolls are exactly what you need. Combining juicy rotisserie chicken, crispy bacon, gooey cheese, and the creamy kick of ranch dressing, all wrapped up and fried to golden perfection, this recipe brings serious flavor in every bite. Whether you’re planning a party, game day spread, or just a fun family dinner, these egg rolls are easy to make and always a hit.
Let’s dive into how you can make these irresistible snacks from scratch.
Why You’ll Love This Recipe
- Quick and Easy: Rotisserie chicken cuts down on prep time without sacrificing flavor.
- Crowd-Pleaser: Great for parties, potlucks, or family night.
- Versatile: Customize with your favorite cheese or dipping sauces.
- Crispy and Creamy: The perfect contrast of textures in every bite.
Ingredients
- 2 cups shredded rotisserie chicken
- 2 tablespoons sour cream
- 2 tablespoons ranch dressing
- ½ teaspoon all-purpose seasoning (such as A-Rub or your favorite blend)
- Salt, to taste (about 2 pinches)
- Pepper, to taste
- ¼ cup cooked bacon crumbles
- ¼ cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Egg roll wrappers
- Egg wash or water, for sealing the edges
- Oil, for frying (vegetable or canola)
Step-by-Step Instructions
1. Prepare the Filling
Start by combining the shredded rotisserie chicken, sour cream, ranch dressing, all-purpose seasoning, salt, and pepper in a large mixing bowl. Mix thoroughly until the chicken is well-coated with the creamy mixture.
2. Add Bacon and Cheese
Stir in the crispy bacon crumbles and shredded cheese. Mix again until everything is evenly incorporated. The filling should be moist but not overly wet.
3. Assemble the Egg Rolls
- Lay one egg roll wrapper on a clean surface like a diamond, with one corner facing you.
- Place 2 to 3 tablespoons of the chicken mixture near the bottom corner.
- Fold the bottom corner over the filling and roll tightly, tucking it in.
- Fold in both side corners toward the center.
- Roll the wrapper upward, keeping it tight, and seal the top corner with a dab of egg wash or water.
Repeat until all the filling is used.
4. Heat the Oil
Pour oil into a deep skillet or fryer, enough for submerging the egg rolls. Heat to 350–360°F. Use a kitchen thermometer to maintain the right temperature.
5. Fry the Egg Rolls
Carefully add a few egg rolls at a time to the hot oil, avoiding overcrowding. Fry for about 3–5 minutes, turning occasionally, until all sides are golden brown and crispy.
6. Drain and Serve
Use a slotted spoon or spider to remove the egg rolls from the oil. Place them on a paper towel-lined plate or a wire rack to drain off excess oil.
Serve hot with additional ranch dressing on the side for dipping.
Tips for Perfect Egg Rolls
- Don’t overfill: Too much filling makes them harder to seal and more likely to break during frying.
- Seal tightly: A tight roll prevents oil from seeping in and keeps everything crispy.
- Keep the oil temperature steady: Too low and the egg rolls absorb oil; too hot and they burn before the inside heats through.
- Use a wire rack: Keeps them crispy after frying. Paper towels are fine in a pinch but can cause steam to soften the crust.
- Batch wisely: Fry in small batches to avoid lowering the oil temperature.
Variations to Try
- Buffalo Style: Swap ranch for buffalo sauce and blue cheese crumbles.
- Southwest Flavor: Add corn, black beans, and pepper jack cheese.
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper to the filling.
- Cream Cheese Twist: Add a tablespoon of cream cheese for extra creaminess.
- Baked Version: Brush with oil and bake at 400°F for 15–20 minutes, flipping once.
- Air Fryer Method: Cook at 375°F for 10–12 minutes, flipping halfway through.
- Pulled Pork: Substitute chicken with leftover pulled pork and BBQ sauce.
- Vegetarian: Use sautéed mushrooms and spinach with cheese and ranch.
- Tex-Mex: Add taco seasoning and shredded pepper jack cheese.
- Breakfast Style: Use scrambled eggs, breakfast sausage, and cheddar.
What to Serve With Chicken Bacon Ranch Egg Rolls
- Extra ranch or blue cheese dressing
- Garlic aioli
- Spicy sriracha mayo
- A side salad for balance
- Crispy French fries
- Sweet potato fries
- Coleslaw
- Dill pickles
- Nacho cheese dip
- Buffalo sauce
Storage Tips
Refrigerate: Store cooled egg rolls in an airtight container for up to 3 days.
Freeze: Wrap individually and freeze for up to 2 months.
Reheat: Reheat in an oven or air fryer at 375°F until crispy and warmed through. Avoid microwaving if possible to keep them from becoming soggy.
Chicken Bacon Ranch Egg Rolls
Ingredients
- 2 cups shredded rotisserie chicken
- 2 tbsp sour cream
- 2 tbsp ranch dressing
- ½ tsp all-purpose seasoning such as A-Rub
- Salt to taste (about 2 pinches)
- Pepper to taste
- ¼ cup cooked bacon crumbles
- ¼ cup shredded cheese cheddar, Monterey Jack, or your choice
- Egg roll wrappers
- Egg wash or water for sealing
- Oil for frying (vegetable or canola)
Instructions
- In a large bowl, combine shredded chicken, sour cream, ranch dressing, seasoning, salt, and pepper. Mix well.
- Stir in bacon crumbles and shredded cheese until evenly combined.
- Lay an egg roll wrapper on a flat surface with a corner facing you (diamond shape).
- Spoon 2–3 tbsp filling near the bottom corner. Fold bottom corner over filling and tuck in tightly.
- Fold in sides, then roll upward tightly until nearly sealed. Moisten top corner with egg wash or water and seal.
- Heat oil in a deep skillet or fryer to 350–360°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–5 minutes, turning occasionally.
- Remove and drain on paper towels or wire rack. Serve hot with extra ranch for dipping.
