Cheesy Ranch Chicken Egg Rolls with Jalapeño Ranch Dip
Cheesy Ranch Chicken Egg Rolls with Jalapeño Ranch Dip
Ingredients
For the Jalapeño Ranch Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pickled jalapeños, finely chopped
- 1 tablespoon milk, or as needed, to thin
For the Chicken Egg Rolls
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons Dan-O's Ranch seasoning, divided
- 3 cups vegetable oil, for frying
- 1 1/2 cups shredded cheddar cheese
- 8 ounces cream cheese, softened
- 16 egg roll wrappers
- 1/4 cup Jalapeño Ranch Dipping Sauce, prepared from above, plus more for serving
For Garnish (Optional)
- 1 tablespoon fresh parsley or chives, chopped
Instructions
- 1
Prepare the Jalapeño Ranch Dipping Sauce: In a medium bowl or jar, combine mayonnaise, sour cream, lemon juice, dried dill, garlic powder, onion powder, salt, black pepper, and finely chopped pickled jalapeños. Whisk or shake until well combined and smooth. If the sauce is too thick, add milk 1 tablespoon at a time until desired consistency is reached. Refrigerate until ready to serve.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1 tablespoon of Dan-O's Ranch seasoning. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove from heat and let cool slightly.
⏱️ 8 min
- 3
Chop the chicken: Once cooled, finely chop the cooked chicken into small, uniform pieces. This can be done with a knife or by pulsing briefly in a food processor.
⏱️ 5 min
- 4
Prepare the egg roll filling: In a large mixing bowl, combine the chopped chicken, shredded cheddar cheese, softened cream cheese, the remaining 1 tablespoon of Dan-O's Ranch seasoning, and 1/4 cup of the prepared Jalapeño Ranch Dipping Sauce. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Assemble the egg rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the chicken filling in the center, just below the middle. Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom upwards, sealing the top corner with a dab of water if needed. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
Fry the egg rolls: In a large deep pot or Dutch oven, heat the remaining vegetable oil to 350°F. Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the egg rolls with tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 15 min•🌡️ 350
- 7
Serve: Serve the Cheesy Ranch Chicken Egg Rolls warm, garnished with fresh parsley or chives if desired, alongside a generous bowl of the reserved Jalapeño Ranch Dipping Sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ranch Chicken Egg Rolls with Jalapeño Ranch Dip
Ingredients
For the Jalapeño Ranch Dipping Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pickled jalapeños, finely chopped
- 1 tablespoon milk, or as needed, to thin
For the Chicken Egg Rolls
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons Dan-O's Ranch seasoning, divided
- 3 cups vegetable oil, for frying
- 1 1/2 cups shredded cheddar cheese
- 8 ounces cream cheese, softened
- 16 egg roll wrappers
- 1/4 cup Jalapeño Ranch Dipping Sauce, prepared from above, plus more for serving
For Garnish (Optional)
- 1 tablespoon fresh parsley or chives, chopped
Instructions
- 1
Prepare the Jalapeño Ranch Dipping Sauce: In a medium bowl or jar, combine mayonnaise, sour cream, lemon juice, dried dill, garlic powder, onion powder, salt, black pepper, and finely chopped pickled jalapeños. Whisk or shake until well combined and smooth. If the sauce is too thick, add milk 1 tablespoon at a time until desired consistency is reached. Refrigerate until ready to serve.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1 tablespoon of Dan-O's Ranch seasoning. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove from heat and let cool slightly.
⏱️ 8 min - 3
Chop the chicken: Once cooled, finely chop the cooked chicken into small, uniform pieces. This can be done with a knife or by pulsing briefly in a food processor.
⏱️ 5 min - 4
Prepare the egg roll filling: In a large mixing bowl, combine the chopped chicken, shredded cheddar cheese, softened cream cheese, the remaining 1 tablespoon of Dan-O's Ranch seasoning, and 1/4 cup of the prepared Jalapeño Ranch Dipping Sauce. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Assemble the egg rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the chicken filling in the center, just below the middle. Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom upwards, sealing the top corner with a dab of water if needed. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
Fry the egg rolls: In a large deep pot or Dutch oven, heat the remaining vegetable oil to 350°F. Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the egg rolls with tongs and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining egg rolls.
⏱️ 15 min•🌡️ 350 - 7
Serve: Serve the Cheesy Ranch Chicken Egg Rolls warm, garnished with fresh parsley or chives if desired, alongside a generous bowl of the reserved Jalapeño Ranch Dipping Sauce.
⏱️ 2 min