Crispy egg roll wrappers are stuffed with bacon, BBQ sauce, shredded chicken and 2 kinds of cheese. The shredded sharp cheddar gets all melty and saucy when the egg rolls are frying and then the pockets of cubed pepper jack gives you those gorgeous cheese pulls that will keep your attention while you're waiting for the next commercial to come on. And do I really need to tell you how good Pickled Jalapeno Ranch is? I hope not, because I think the name itself tells you how awesome it is and I won't be mad if you make extra for tacos, as a salad dressing, veggie dip or literally anything else you have nearby to dip into it.
6 cups vegetable oil
1 cup ranch dressing
½ cup jarred sliced mild pickled jalapenos
¼ cup chopped green onion
2 cups shredded rotisserie chicken
¾ cup barbecue sauce
½ cup cooked, chopped bacon
1 ½ cup pepper jack cheese, cut into ¼ inch cubes
1 ½ cup grated extra sharp cheddar cheese
12 Twin Dragon Egg Roll Wrappers
In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
Place the ranch dressing, pickled jalapenos and green onions in a small food processor or blender and puree until smooth. Pour into a serving bowl.
Place the chicken, barbecue sauce, bacon and cheeses in a small mixing bowl and stir to combine.
Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper. Fold bottom corner over mixture, fold sides in, and roll up tightly.
Working in batches, fry the egg rolls for 3-5 minutes, or until golden and crisp.
Serve with the Pickled Jalapeno Ranch sauce for dipping.
Makes 12 egg rolls
I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge” and this is my entry for Game Day Appetizers
You can follow JSL Foods on their website, Facebook , Twitter and Instagram
No comments:
Post a Comment