The Weeknight Table

Ingredients

Meats
2 cups rotisserie chicken, finely chopped
Produce
2–3 scallions, thinly sliced
1 tablespoon fresh lemon juice
Dairy
4 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 stick unsalted butter
Pantry / Baking
Egg roll wrappers
Oil, for frying
Seasonings
1 teaspoon lemon pepper seasoning
½ teaspoon black pepper
½ teaspoon garlic powder
Sauce / Garnish

Ranch dressing, for serving

Instructions

Start by making the filling. In a large bowl, combine the chopped rotisserie chicken, softened cream cheese, shredded cheddar, and sliced scallions. Mix until everything is well combined and creamy. Season with garlic powder, a pinch of black pepper, and a small squeeze of lemon juice to wake everything up.

Lay out your egg roll wrappers and add a few tablespoons of filling to the center of each one. Fold and roll tightly, sealing the edges with a little water so they stay closed during frying.

Heat oil in a deep skillet or pot to 350°F. Fry the egg rolls in batches until they’re golden brown and crispy on all sides, about 3–4 minutes. Remove and drain on paper towels.

While the egg rolls are frying, make the lemon pepper butter. In a small saucepan, melt the butter over medium heat. Stir in the lemon pepper seasoning, black pepper, and lemon juice. Let it gently bubble for a minute so the flavors come together.

As soon as the egg rolls come out of the oil, drizzle or brush them with that lemon pepper butter so it soaks into the crispy shell.

Serve hot with ranch dressing on the side for dipping.