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Ingredients
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Filling
Wrappers & Assembly
For Frying (or Baking)
Ranch Dipping Sauce (to serve)
Method
Filling
Prepare chicken (if not pre-cooked)
If you don't have cooked chicken, poach two small boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until cooked through. Cool and shred with two forks.
In a large mixing bowl, add the shredded chicken, thawed corn, rinsed black beans, diced red bell pepper, sliced green onions, chopped cilantro, shredded cheddar cheese, and softened cream cheese.
Add 1/4 cup ranch dressing, lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper to the bowl.
Mix thoroughly until the cream cheese is fully incorporated and the mixture is evenly combined. Taste and adjust seasoning (add more salt, lime, or ranch) as needed. The filling should be moist but not runny; if too loose, chill for 15–20 minutes to firm up.
Wrappers & Assembly
Set up an assembly station: place egg roll wrappers on a clean work surface with one corner pointed toward you (diamond orientation).
Make an egg wash by whisking the large egg with 1 teaspoon water in a small bowl.
Spoon about 2 to 3 tablespoons of the filling onto the lower third of each wrapper, leaving at least a 1/2-inch border at the edges.
Frying (preferred) or Baking (alternative)
Frying
Pour about 1 to 1 1/2 inches of vegetable oil into a large heavy-bottomed skillet or Dutch oven and heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately when placed in oil.
Working in batches (do not overcrowd), carefully place 3–4 eggrolls seam-side down into the hot oil. Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per side (total 5–7 minutes).
Use a slotted spoon to transfer fried eggrolls to a paper towel-lined baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining rolls.
Baking (optional)
Preheat oven to 425°F (220°C). Place assembled eggrolls seam-side down on a baking sheet lined with parchment. Lightly brush or spray each roll with oil. Bake for 15–18 minutes, turning once, until golden and crisp. Baking yields a slightly less blistered exterior than frying.
Ranch Dipping Sauce
In a small bowl combine 1 cup ranch dressing, 2 tablespoons chopped cilantro, 1 teaspoon lime zest, and 1 teaspoon hot sauce (if using). Stir to combine and refrigerate until ready to serve.
Serve eggrolls hot with the ranch dipping sauce on the side.