Directions

1 Make and chill the filling: In a large bowl, stir together 1 cup Schneiders Bacon Jalapeño Popper Dip, 2 cups finely shredded cooked chicken (rotisserie or poached breast), 4 slices Schneiders Classic Cut Bacon, cooked crisp and crumbled, 1 cup shredded sharp cheddar, 2 green onions, thinly sliced, 2 tablespoons pickled jalapeños, finely diced, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/3 teaspoons freshly cracked black pepper until evenly combined. Cover and refrigerate for 20 minutes until the filling firms up and is easy to roll.

2 Mix the hot honey ranch: Whisk 1/2 cup ranch dressing and 1 tablespoon hot honey together in a small bowl. Set aside with 1/2 cups jalapeño pepper jelly (optional) for dipping.

3 Fill and roll: Lay a wrapper flat with one corner pointing toward you. Spoon about 3 tablespoons of filling in a line just below the center. Brush the edges with 1 egg, beaten with 1 tbsp water, for sealing. Fold the bottom corner up over the filling, fold in both sides, then roll up tightly and press the tip to seal. Repeat with all 10 egg roll wrappers.

4 Fry until golden: Heat 3 cups neutral oil for frying (canola or vegetable) in a heavy pot or deep skillet to 350°F (175°C). Fry 3 to 4 egg rolls at a time, turning occasionally, for 2 to 3 minutes until deep golden. Drain on a wire rack set over paper towels and let the oil come back up to temperature between batches.

5 Rest and serve: Let the egg rolls rest for 2 minutes. Serve hot with the hot honey ranch and pepper jelly.