Cheesy Bacon Chicken Egg Rolls (Print Version)
Golden egg rolls with tender chicken, bacon and cheese, brushed with irresistible garlic butter.
# Ingredients:
→ Main Filling
01 -
2 cups cooked chicken, shredded or finely diced
02 -
1/2 cup crispy bacon bits
03 -
1 1/2 cups shredded mozzarella or Monterey Jack cheese
→ Assembly
04 -
10 to 12 egg roll wrappers
05 -
Small bowl water, for sealing
→ Cooking
06 -
Vegetable oil for frying, or non-stick cooking spray for air frying
→ Garlic Butter Glaze
07 -
4 tablespoons unsalted butter, melted
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh parsley, finely chopped
# Steps:
01 -
In a large mixing bowl, combine shredded chicken, crispy bacon bits, and shredded cheese. Stir thoroughly to ensure even distribution.
02 -
Lay out an egg roll wrapper on a clean work surface. Place 2 to 3 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in both sides, and roll up tightly. Dab the top corner with water to seal the edge.
03 -
For frying, heat about 1 inch of oil in a large skillet over medium-high heat. Fry egg rolls for 2 to 3 minutes per side, turning with tongs until golden brown and crisp. For air frying, lightly mist egg rolls with cooking spray and arrange in a single layer in an air fryer basket. Cook at 400°F for 8 to 10 minutes, flipping halfway through, until golden and crispy.
04 -
In a small bowl, whisk together melted butter, minced garlic, and chopped parsley. While egg rolls are still hot, use a pastry brush to apply the garlic butter mixture generously over each roll.
# Notes:
01 -
For a spicier variation, add finely diced jalapeños to the filling. Substitute chicken with turkey or cooked shredded beef for different protein options. Mixing in cream cheese yields a richer, creamier filling.