Chicken Bacon Ranch Egg Rolls
Crispy eggrolls stuffed with savory chicken, smoky bacon, and creamy ranch for the ultimate flavor combo. Perfect as a snack or appetizer that will disappear fast at any gathering.
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.
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