Chicken-Bacon Egg Rolls - cooking recipe

Ingredients

3 slices fried bacon, cut up
1/4 c. pecan halves or pieces
1 c. chopped cooked chicken or turkey
1/3 c. chopped celery
1/2 of an 8 oz. carton sour cream (may also use sour cream/onion dip)
1/8 tsp. salt

Preparation

Cook bacon until almost done.
Drain off fat.
Add pecans to wok or skillet; continue cooking bacon and pecans until bacon is crisp and pecans are toasted. Drain and cook slightly.
Chop bacon and pecans. In bowl combine chicken, celery, bacon and pecans. Add sour cream and salt; mix
well.
Fill egg roll skins with tablespoon of filling.
Fold and roll.
Heat in at least 2 inches of oil for 2 to 3 minutes until golden brown.
Drain on paper towel and serve warm.