Crack Chicken Egg Rolls wrap flavorful chicken, crispy bacon, melted cheese and tangy ranch in a golden, crispy shell. Easy to make, lighter than fried versions and perfect for parties or game days!

Plate of crack chicken egg rolls with a small bowl of dipping sauce.

Because everyone is excited about it

  • Quick and easy shortcut:Made with pre-cooked chicken, bacon and shredded cheese, they come together quickly without the need for a fryer.
  • Impossible to resist the crunch:Every bite gives you that perfect golden crunch that keeps everyone coming back for seconds.
  • Explosion of flavors:The combination of ranch, smoked bacon and gooey cheese hits every notable note.
  • Perfect for any occasion:Whether it’s game day, movie night or a casual gathering, these rolls always steal the show.

Ingredients for Crack Chicken Egg Roll

Overhead shot of labeled ingredients.
  • Chicken:Use pre-cooked chicken, such as rotisserie or canned, for convenience. If cooking your own, season 2 chicken breasts with salt, pepper, and a touch of ranch dressing for extra flavor. The air fryer or Instant Pot works great.
  • Bacon:Pre-cooked bacon is the simplest option, but oven-baked bacon is deliciously crispy if you prefer it homemade.
  • Ranch dressing:Homemade ranch is a great option – you can control the salt and customize the flavor to your liking.
  • Sauce Tips: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 rolls, just follow my step by step visual guide below and you’ll see that it’s easier than it looks! Here’s how it all comes together:

  1. Combine Fill: Add the chicken, cream cheese, bacon, cheese, green onions, and ranch dressing to a large bowl and mix until smooth.
  2. Fill the egg rolls: To wrap egg rolls, place an egg roll wrapper so one corner is facing you. Add three tablespoons of filling to the bottom half closest to you.
  3. Fold the bottom: Wrap the bottom corner over the filling.
  4. Seal: Dip your fingers in a small bowl ofwaterfalland rub them along the edges of the wrapper before folding both side corners over the filling.
  5. Finish the roll: continue rolling away from you to form a tight roll. Repeat until all wrappers are filled and rolled.
  6. Fry and serve: Spray the air fryer basketwith non-stick cooking spray. Air fry in a single layer so they crisp up evenly. Cook in batches so that they do not touch each other. Then, lightly spray the top with olive oil spray. Air fry at 400ºF for 6 minutes, then turn the rolls and cook for another 4 to 6 minutes. If necessary, you can keep the finished sandwiches warm in a 200°F oven. Enjoy hot with your favorite sauce.
Bowl of crack chicken stuffing.
Egg roll wrapper with a scoop of filling on top.
Egg roll wrapper with water covering the edges and a corner surrounding the filling.
Wrap the filling like an envelope
Crack the chicken egg roll all wrapped up and ready to put in the fryer.
Egg rolls spaced evenly across the bottom of the fryer basket.

Alyssa’s professional advice

  • Keep wraps moist: Egg roll wrappers dry quickly! Cover any you don’t use with a damp paper towel to keep them soft and pliable.
  • Seals well: Use water or beaten eggs to seal the edges so the filling doesn’t spill out. A pastry brush works great and keeps your fingers clean.
Someone dipping a chicken egg roll in ranch dressing.

Frying and baking instructions

  • Fry
    1. Heat 2 quarts canola or vegetable oil in a deep saucepan 350°F.
    2. Fry the egg rolls lots (not overcrowding).
    3. Cooked 3–4 minutesturning occasionally, until golden and crispy.
  • Baking
    1. Preheat the oven to 425°F.
    2. Line a baking tray with parchment paper.
    3. Place the egg rolls in a single layer AND brush or spray with oil.
    4. Baking 8-12 minutesturning halfway, until crispy and golden.

Press

Chicken egg rolls

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Crispy Crack Chicken Wraps are filled with creamy ranch chicken, bacon and cheese! They are for every occasion!
Course Appetizers
Kitchen American, Asian-American
Keyword air fryer crack chicken egg rolls, air fryer egg rolls, chicken bacon ranch egg rolls, crack chicken egg rolls, crack chicken egg rolls recipe, easy egg rolls, homemade egg rolls, how to cook egg rolls in the air fryer, super bowl, appetizer on the rear hatch
Preparation time 20 minutes
Cooking time 12 minutes
Total time 32 minutes
Portions 24 Egg rolls
Calories 176kcal
Author Alyssa Rivers

Equipment

  • 1 x Air Fryer

Ingredients

  • 2 cups chopped cooked chicken
  • 12 ounces cream cheese at room temperature
  • 12 slices cooked and chopped bacon
  • 1 cup grated cheddar cheese
  • ¼ cup sliced ​​green onions about 3-4 onions
  • 2 spoons ranch dressing
  • 24 egg roll wrappers
  • waterfall to seal the rolls
  • olive oil spray or nonstick cooking spray

Instructions

  • Add 2 cups chopped cooked chicken, 12 ounces room temperature cream cheese, 12 slices cooked, chopped bacon, 1 cup shredded cheddar cheese, ¼ cup sliced ​​green onionsAND 2 tablespoons ranch dressing in a large bowl and mix until smooth.
  • To wrap the rolls, place one of the 24 x Egg Roll Wrappers so that one corner is towards you. Add three tablespoons of filling to the bottom half closest to you, then drape the bottom corner over the filling.
  • Dip your fingers in a small bowl of waterfall 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 tight roll. Repeat the operation until all the wrappers are filled and the rolls are complete.
  • Spray the air fryer basket with nonstick cooking spray. Add the rolls to the basket in batches to ensure they don’t touch each other while cooking, then lightly spray the tops with olive oil spray. Air fry at 400 degrees Fahrenheit for 6 minutes, then flip the rolls and cook for another 4 to 6 minutes.
  • Serve hot with your favorite dipping sauce.

Notes

  • In the refrigerator: Store rolls in an airtight container for up to 5 days.

  • To freeze: Place the stuffed and raw rolls on a baking tray and freeze for 1 to 1 and a half hours. Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months.
  • To heat:

    • From the refrigerator: Heat in a skillet over medium heat until crisp, or air fry at 400ºF for a few minutes. You can also reheat it 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 completely crisp and hot.

Nutrition

Calories: 176kcal | Carbohydrates: 9G | Protein: 8G | Fat: 12G | Saturated fat: 5G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | Trans fats: 0.01G | Cholesterol: 36mg | Sodium: 325mg | Potassium: 84mg | Fiber: 0.3G | Sugar: 1G | Vitamin A: 259UI | Vitamin C: 0.2mg | Soccer: 56mg | Iron: 1mg

More crack chicken recipes

Do you like the taste of crack chicken? Check out more of my crack chicken recipes for easy, crowd-pleasing meals and appetizers!

Appetizers

Crack Chicken Sauce

35 minutes

Dinner

Crack Chicken Casserole

45 minutes

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

6 hours and 10 minutes

Dinner

Crack Chicken Chili

6 hours and 10 minutes

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