Description
Crispy and crunchy egg rolls filled with shredded chicken, gooey cheese, and a tangy ranch dressing with a spicy kick.
Ingredients
Scale
- 2 cups shredded chicken (rotisserie chicken works great)
- 8 ounces whipped cream cheese
- ¾ cup ranch dressing
- ¼ cup hot sauce
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 green onions, thinly sliced
- 20 egg roll wraps
- Olive oil for brushing
Instructions
- Preheat the air fryer to 375°F or the oven to 425°F.
- In a large bowl, combine the whipped cream cheese, ranch dressing, hot sauce, shredded cheddar, shredded mozzarella, and sliced green onions. Fold in the shredded chicken until fully combined.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2 tablespoons of filling crosswise on the bottom half of the wrapper. Fold the bottom corner over the filling and roll halfway.
- Moisten the edges with water, fold in both sides snugly, and finish rolling to seal the top corner. Place seam side down until ready to cook.
- For air fryer: Brush all sides lightly with olive oil. Place seam side down in the basket. Cook for 6–7 minutes, flip, and cook an additional 2–3 minutes until golden brown.
- For oven: Place egg rolls on a baking sheet in a single layer. Brush all sides with olive oil. Bake for 10–12 minutes, flip, and bake for 8–10 minutes more until golden brown.
- Garnish with extra sliced green onions and serve with ranch or blue cheese dressing for dipping.
Notes
Store any leftovers in an airtight container; they can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg