Crispy Chicken Bacon Ranch Egg Rolls

Preparation

1. Prepare the egg wash: Whisk 1 Egg with 3-4 T of water and set aside. 
2. Lay the Egg Roll Wrappers on a work surface like a diamond. Top corner is 1, right corner is 2, bottom corner is 3, left corner is 4.
3. Place approximately 1 to 1.5 T of dip in the center of the diamond.
4. Wet a pastry brush with egg wash, trace the very edge of the wrapper, all the way around. 
5. Fold corner 3 toward corner 1 just until the spoonful of Chicken Dip is covered, tucking in the dip and gently rolling back and forth to shape.
6. Fold over corner 2 and lightly brush with egg wash to seal the edge; repeat for corner 4
7. Roll the Egg Roll toward corner 1 and continue rolling until the edges seal. Touch up the edges and conservatively seal the edges with egg wash.
8. Continue with the other egg rolls and freeze. 
9. Fry at 350° for 4-5 minutes until golden brown and crispy.

Recipe By Nathan Woody, Food Fanatics® Chef, Iowa

Serves 1