I’ve never met a person who doesn’t enjoy Chicken Egg Rolls. These are spiked with cream cheese, bacon, peppers and green onion. DELISH!
Football season is officially upon us, so I’ve been busy in the kitchen prepping fun party apps. What are some things you like to serve your tailgating crowd? A couple of fan favorites include these Cheesy Homemade Corndogs Spiked with Pickles, my Hatch Chile Street Corn Dip… and for heartier appetites… this Detroit Style Pizza NEVER disappoints.
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First things first, you gotta start out with some good quality chicken breast. I recently started working with Springer Mountain Farms Chicken… so obviously that’s what I used here. You can grill or pan-fry… or even use the crockpot if you have the time. I then like to chop it up really fine and mix it with the remaining ingredients. Here’s what you’ll need to make Chicken Egg Rolls:
- Chicken Breasts
- Dry Ranch Seasoning
- Canola Oil
- Cream Cheese
- Bacon
- Green Onions
- Calibra Peppers (optional)
- Egg Roll Wrappers
Ya’ll know I’m a spicy food fan… so that’s why I added the Calibra Peppers here (insider fact: these are currently my FAV… along with Chicago Hot Gardena <– which I’m going to try to make my own version soon!).
HOW TO ASSEMBLE:
I decided to cook these in the air fryer… but you can certainly do the traditional method of deep frying. Whatever your fancy… 😉
- Slice chicken breast into smaller chunks and mix with ranch seasoning and canola oil. Sauté in a hot skillet until browned and cooked through, about 10 minutes.
- Chop chicken into smaller chunks and fold together with room-temperature cream cheese, chopped bacon, and green onions. Add minced calibra peppers, if desired.
- Place 2 tablespoons of the chicken mixture into an egg roll wrapper. Fold into an egg roll shape and seal together with a dab of water along the edges. Repeat until all of the wrappers and filling has been used.
- Preheat air fryer to 400F. Spray each egg roll with cooking spray and air fry for 5 minutes. Flip, and then air fry for an additional 5 minutes.
- Serve with your favorite dipping sauce and enjoy immediately! Cheers.
MORE APPETIZER IDEAS:
Kimchi Burger Sliders with Gochujang Chili Mayo
Creamy Tomatillo Salsa Verde with Avocado
Genoa Salami and Cream Cheese Stuffed Wontons
Crispy Cheesy Dill Pickle Chips (our most popular recipe!)
My Grandma’s Super Easy Recipe for Bierocks
- 2 Chicken Breasts, cut into chunks
- 2 tbsp. Dry Ranch Seasoning
- 1 tbsp. Canola Oil
- 8 oz Cream Cheese, room-temperature
- 18 slices Cooked Bacon
- 4 tbsp. Chopped Green Onions
- 3 tbsp. Chopped Calibra Peppers (optional)
- 20 Egg Roll Wrappers
- Slice chicken breast into smaller chunks and mix with ranch seasoning and canola oil. Sauté in a hot skillet until browned and cooked through, about 10 minutes.
- Chop chicken into smaller chunks and fold together with room-temperature cream cheese, chopped bacon, and green onions. Add minced calibra peppers, if desired.
- Place 2 tablespoons of the chicken mixture into an egg roll wrapper. Fold into an egg roll shape and seal together with a dab of water along the edges. Repeat until all of the wrappers and filling has been used.
- Preheat air fryer to 400F. Spray each egg roll with cooking spray and air fry for 5 minutes. Flip, and then air fry for an additional 5 minutes.
- Serve with your favorite dipping sauce and enjoy immediately! Cheers.
NOTES ON THIS RECIPE:
- The chicken can be cooked in the slow cooker with the seasoning, oil, and cream cheese. Simply heat on low for 6 hours or on high for 3 hours.
- I cook my bacon in the oven while the chicken is cooking in the skillet. You can certainly cook the bacon a day in advance if you’re short on time the day of. Just make sure to refrigerate and re-crisp before adding to this recipe. Re-crisping can be done in the air fryer or oven. It’s not 100% necessary but I do think it makes a big difference.
- I prefer to serve these with sweet chili sauce. You can find it in the Asian section of your local grocer.
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