Crispy Crack Chicken Egg Rolls: New Obsession!

Ingredients for chicken egg rolls

• 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)

How to make chicken egg rolls

1. Add 2 cups shredded cooked chicken, 12 ounces room temperature cream cheese, 12 slices cooked, chopped bacon, 1 cup shredded cheddar cheese, “,” cup sliced green onions, and 2 tablespoons ranch seasoning to a large bowl and mix until evenly combined.
2. 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.
3. 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.
4. 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.

The technique that makes it

The success of crispy chicken egg rolls lies in the proper emulsification of the filling and the technique used for frying. The combination of cream cheese and shredded chicken creates a rich, creamy filling that binds the ingredients together. The addition of ranch seasoning enhances the flavor profile. To achieve the perfect crispy exterior, it is crucial to maintain the right frying temperature. If the oil is too cool, the egg rolls will absorb excess oil and become greasy. Conversely, if the oil is too hot, the wrappers may burn before the filling is heated through. A consistent medium-high heat is ideal for achieving that golden-brown crispiness.

Troubleshooting

• Problem: Egg rolls are soggy.
  Fix: Ensure the oil is hot enough before frying. Test with a small piece of wrapper; it should bubble immediately when added.
• Problem: Filling leaks out during frying.
  Fix: Make sure to seal the egg rolls tightly with water, and avoid overfilling them.
• Problem: Wrappers tear easily.
  Fix: Keep the egg roll wrappers covered with a damp cloth while assembling to prevent them from drying out.
• Problem: Egg rolls are not crispy.
  Fix: Use a sufficient amount of oil and do not overcrowd the pan, which can lower the oil temperature.

Substitutions

• Shredded cooked chicken: Use rotisserie chicken for convenience and added flavor.
• Cream cheese: Substitute with ricotta cheese for a lighter filling, though it may be less creamy.
• Chopped bacon: Use turkey bacon for a healthier option; it will still provide a smoky flavor.
• Ranch seasoning: Swap with Italian seasoning for a different flavor profile that complements the other ingredients.

Pro tips

• Don’t overfill the egg roll wrappers; about 3 tablespoons is ideal to prevent bursting.
• Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
• For optimal crispiness, ensure the egg rolls are in a single layer in the air fryer basket and not touching.
• When I first made these, I forgot to spray the tops, and they didn’t get as golden. A light spray on both sides is crucial for that beautiful crust.
• Cook chicken to an internal temperature of 165°F (74°C) before shredding to ensure it’s fully safe to eat.

These Air Fryer Crack Chicken Egg Rolls are a testament to how simple ingredients can create an unforgettable dish. Enjoy them hot with your favorite dipping sauce, or prepare a batch for a party. Share your crispy creations with us!

Frequently asked questions