Crack Chicken Egg Rolls
Delicious, cheesy egg rolls filled with shredded chicken, cream cheese, and crispy bacon, perfect for any gathering.
Ingredients
Filling Ingredients
- 2 cups shredded cooked chicken
- 12 ounces room temperature cream cheese Make sure it's softened for easier mixing
- 12 slices cooked, chopped bacon
- 1 cup shredded cheddar cheese
- ¼ cup sliced green onions (about 3-4 onions)
- 2 tablespoons ranch seasoning
Wrapper Ingredients
- 24 pieces egg roll wrappers
- as needed water For sealing the egg rolls
- as needed olive oil spray Or nonstick cooking spray
Instructions
Preparation
- In a large bowl, add the shredded cooked chicken, cream cheese, chopped bacon, shredded cheddar cheese, sliced green onions, and ranch seasoning. Mix everything together until well combined.
Wrapping
- Take one egg roll wrapper and position it so that one corner points towards you. Place three tablespoons of the filling in the bottom half of the wrapper.
- Wrap the bottom corner over the filling, then dip your fingers in a bowl of water and wet the edges of the wrapper. Fold the two side corners over the filling and continue rolling away from you to make a snug roll. Repeat this step until all the wrappers have been filled.
Cooking
- Spray the basket of the air fryer with nonstick cooking spray. Place the egg rolls in the basket in batches, ensuring they do not touch. Lightly spray the tops of the egg rolls with olive oil spray.
- Air fry at 400 degrees Fahrenheit for 6 minutes. After that, flip the egg rolls and cook for an additional 4-6 minutes until they are golden brown and crispy.
Serving
- Serve the egg rolls warm with your favorite dipping sauce.
Notes
Make sure the cream cheese is at room temperature for easier mixing. Don’t overfill the egg rolls, or they may burst while cooking. For extra crunch, air fry them a little longer if needed. Feel free to add other ingredients like spices, jalapeños, or corn for variation!