Crack Chicken Egg Rolls wrap savory chicken, crispy bacon, melty cheese, and zesty ranch in a golden, crunchy shell. Easy to make, lighter than deep-fried versions, and perfect for parties or game day!
Why Everyone’s Raving About These
- Quick & Easy Shortcut: Made with precooked chicken, bacon, and shredded cheese, these come together fast with no deep fryer needed.
- Can’t-Resist Crunch: Each bite gives you that perfect golden crunch that keeps everyone coming back for seconds.
- Flavor Explosion: The combo of ranch, smoky bacon, and gooey cheese hits every crave-worthy note.
- Perfect for Any Occasion: Whether it’s game day, movie night, or a casual get-together, these egg rolls always steal the show.
Crack Chicken Egg Roll Ingredients
- Chicken: Use precooked chicken, like rotisserie or canned, for convenience. If cooking your own, season 2 chicken breasts with salt, pepper, and a touch of ranch seasoning for extra flavor. The air fryer or Instant Pot works great.
- Bacon: Precooked bacon is easiest, but oven-baked bacon is deliciously crisp if you prefer homemade.
- Ranch Seasoning: Homemade ranch is a great option you can control the salt and customize the flavor to your liking.
- Dip Suggestions: Try buffalo sauce, ranch, or jalapeño dressing for a tasty finishing touch.
How to Make Crack Chicken Egg Rolls
Don’t worry about rolling these egg rolls, just follow my step-by-step visual guide below and you’ll see it’s easier than it looks! Here’s how it all comes together:
- Combine Filling: Add the chicken, cream cheese, bacon, cheese, green onions, and ranch seasoning to a large bowl and mix until evenly combined.
- Fill Egg Rolls: To wrap the egg rolls, place an egg roll wrapper so that one corner is towards you. Add three tablespoons of filling to the bottom half nearest to you.
- Fold the Bottom: Wrap the bottom corner over the filling.
- Seal: Dip your fingers in a small bowl of water and rub them along the edges of the wrapper before folding both side corners in over the filling.
- Finish the Roll: continue rolling away from you to form a snug roll. Repeat until all the wrappers have been filled and rolled.
- Air Fry and Serve: Spray the air fryer basket with nonstick cooking spray. Air fry in a single layer so they crisp evenly. Cook in batches so they don’t touch. Then, lightly spray the tops of them with olive oil spray. Air fry at 400ºF for 6 minutes, then flip the egg rolls over and cook for an additional 4-6 minutes. If you need, you can keep finished rolls warm in a 200°F oven. Enjoy warm with your preferred dipping sauce.
Alyssa’s Pro Tips
- Keep Wrappers Damp: Egg roll wrappers dry out quickly! Cover the ones you’re not using with a damp paper towel to keep them soft and pliable.
- Seal Well: Use water or egg wash to seal the edges so the filling doesn’t leak. A pastry brush works great and keeps your fingers clean.
Deep Frying & Baking Instructions
- Deep Fry
- Heat 2 quarts of canola or vegetable oil in a deep pot to 350°F.
- Fry egg rolls in batches (don’t overcrowd).
- Cook 3–4 minutes, turning occasionally, until golden and crispy.
- Bake
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Arrange egg rolls in a single layer and brush or spray with oil.
- Bake 8-12 minutes, flipping halfway, until crisp and golden.
Crack Chicken Egg Rolls
Crispy crack chicken egg rolls are stuffed with creamy ranch chicken, bacon, and cheese! They are for any occasion!
Servings 24 Egg Rolls
Calories 176kcal
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
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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.
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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.
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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.
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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.
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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
More Crack Chicken Recipes
Love the crack chicken flavor? Check out more of my crack chicken recipes for easy, crowd-pleasing meals and appetizers!
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