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Crack Chicken Egg Rolls

Crispy crack chicken egg rolls are stuffed with creamy ranch chicken, bacon, and cheese! They are for any occasion!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer
Cuisine: American, Asian American
Keyword: air fryer crack chicken egg rolls, air fryer egg rolls, chicken bacon ranch egg rolls, crack chicken egg rolls, crack chicken egg rolls recipe, easy egg rolls, homemade egg rolls, how to cook egg rolls in the air fryer, super bowl, tailgate appetizer
Servings: 24 Egg Rolls
Author: Alyssa Rivers

Equipment

Ingredients

  • 2 cups shredded cooked chicken
  • 12 ounces room temperature cream cheese
  • 12 slices cooked, chopped bacon
  • 1 cup shredded cheddar cheese
  • ¼ cup sliced green onions about 3-4 onions
  • 2 tablespoons ranch seasoning
  • 24 egg roll wrappers
  • water for sealing the egg rolls
  • olive oil spray or nonstick cooking spray

Instructions

  • Add 2 cups shredded cooked chicken, 12 ounces room temperature cream cheese, 12 slices cooked, chopped bacon, 1 cup shredded cheddar cheese, ¼ cup sliced green onions, and 2 tablespoons ranch seasoning to a large bowl and mix until evenly combined.
  • To wrap the egg rolls, place one of the 24 egg roll wrappers so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you, then wrap the bottom corner over the filling.
  • Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners over the filling. Then, continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and the rolls are complete.
  • Spray the basket of the air fryer with nonstick cooking spray. Add the egg rolls to the basket in batches to ensure they don't touch while cooking, then spray the tops of them lightly with olive oil spray. Air fry at 400 degrees Fahrenheit for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes.
  • Serve warm with your preferred dipping sauce.

Notes

  • In the Refrigerator: Store egg rolls in an airtight container for up to 5 days.
  • To Freeze: Place filled, uncooked egg rolls on a baking sheet and freeze for 1 to 1½ hours. Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months.
  • To Reheat:
    • From Fridge: Warm in a skillet over medium heat until crisp, or air fry at 400ºF for a few minutes. You can also reheat in the oven at 400ºF for 4–5 minutes until heated through.
    • From Frozen: To cook from frozen, air fry at 400ºF for about 6 minutes per side, spraying lightly with nonstick spray and adding 1–2 minutes per side as needed until fully crisp and hot.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 325mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

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