Chicken-Bacon Egg Rolls
Creamy chicken and bacon filled egg rolls with toasted pecans and celery offer a savory snack or appetizer perfect for gatherings or casual bites.
Ingredients
Instructions
- Cook bacon until almost done, then drain off fat.
- Add pecans to a skillet; continue cooking bacon and pecans until bacon is crisp and pecans are toasted. Drain and let cool slightly.
- Chop bacon and pecans. In a bowl, combine chicken, celery, bacon, and pecans.
- Add sour cream and salt; mix well.
- Fill egg roll wrappers with about a tablespoon of filling.
- Fold and roll the egg rolls securely.
- Heat at least 2 inches of oil in a pot or deep skillet. Fry egg rolls for 2 to 3 minutes until golden brown.
- Drain on paper towels and serve warm.
Tips & Substitutions
For an extra crunch, consider adding shredded carrots or sliced green onions to the filling. If you’re short on time, pre-cooked chicken or rotisserie chicken can work well as a substitute for cooked chicken. Ensure the oil is hot enough before frying to achieve a crispy texture. A thermometer can help maintain the right frying temperature.
Serving Suggestions
Serve these chicken-bacon egg rolls with a side of sweet chili sauce or soy sauce for dipping. They pair wonderfully with a fresh salad or Asian-inspired slaw. For a complete meal, consider serving alongside vegetable fried rice or as an appetizer at gatherings.
Storage & Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Bacon Egg Rolls contains roughly 522 calories, with 13g protein, 13g carbohydrates, and 50g fat. It is an excellent source of protein (26% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can prepare the egg rolls in advance and freeze them before frying. Just ensure they are tightly wrapped in plastic wrap or stored in an airtight container. When ready to cook, fry them directly from frozen, adding a minute or two to the cooking time.
What can I use instead of sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great alternative that offers a similar tangy flavor and creamy texture. You could also use cream cheese, but you might want to thin it out with a little milk or water to achieve the right consistency.
Can I bake these egg rolls instead of frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper, and brush them lightly with oil. Bake for about 15-20 minutes, flipping halfway through, until they are golden and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).