Chicken-Bacon Egg Rolls

1. 1

   Cook bacon until almost done.

2. 2

   Drain off fat.

3. 3

   Add pecans to wok or skillet; continue cooking bacon and pecans until bacon is crisp and pecans are toasted. Drain and cook slightly.

4. 4

   Chop bacon and pecans. In bowl combine chicken, celery, bacon and pecans. Add sour cream and salt; mix

5. 5

   well.

6. 6

   Fill egg roll skins with tablespoon of filling.

7. 7

   Fold and roll.

8. 8

   Heat in at least 2 inches of oil for 2 to 3 minutes until golden brown.

9. 9

   Drain on paper towel and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.