Barbeque Chicken Eggrolls. In a small bowl, combine the chicken, cheese and barbecue sauce. Fold bottom corner over filling; fold sides over filling. In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
Fully cooked, shredded chicken is blended with your favourite barbecue sauce, crispy bacon, and chopped Sharp Cheddar American Blend, rolled in egg roll wrappers and then (at least in our home) deep-fried until golden brown and delicious on the outside and saucy, melted goodness on the inside.
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens.
Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls.
You can have Barbeque Chicken Eggrolls using 12 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Barbeque Chicken Eggrolls
- You need 1 1/2 lb of boneless skinless chicken breasts.
- Prepare 2 tbsp of my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1.
- It's 1 of Shallot, chopped.
- Prepare 2 of cloves of garlic minced.
- It's 1 of small stalk of celery, chopped.
- You need 1 tbsp of olive oil.
- Prepare 1 1/2 cup of grated or shredded Italian four cheese blend.
- You need 1/2 cup of barbeque sauce, I used my sauce recipe attached in step #5 or use your favorite. Have more avalable fod dipping egg rolls in..
- You need 2 tbsp of sour cream.
- Prepare of canola oil for frying.
- Prepare 6 oz of package of egg roll wrappers.
- You need 1 of egg beaten with 1 teaspoon water called an egg wash.
Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. Beat the egg and water together in a small bowl. In a small bowl, combine the first six ingredients. Fold bottom corner over filling; fold sides toward center.
Barbeque Chicken Eggrolls instructions
- Rub chicken all.over with spice rub Spice rub recipe attached below https://cookpad.com/us/recipes/356275-spice-rub-for-grilling-roasting-sauteing-and-smokers.
- Heat olive oil.in large saute pan, add seasoned chicken and cook, turning once until cooked through about 5 minutes on each side.
- Remove chicken to a plate. Add shallot, garlic and celery to pan chicken was cooked in and cook until softened, 2 to 3 minutes cool.
- Shred cooled chicken into a bowl.
- Add barbeque sauce, recipe attached below cooled vegetables,cheese, and sour cream, mix together https://cookpad.com/us/recipes/363620-simple-basic-barbecue-sauce.
- MAKE EGGROLLS.
- Lay each eggroll wrapper flat, brush all edges with egg wash.
- Place about 2 tablespoons filling on the end of eggroll wrapper.
- Roll up folding sides over as you go.
- Roll up into tight cylinder.
- Heat canola oil in a Dutch oven or large pot filling it halfway with oil.. Heat oil to 325 fry eggrolls until golden about 5 minutes. Do not crowd cook in batches. Transfer to wire rack to drain..
- Serve with extra barbeque sauce for dipping. These eggrolls can be individually frozen. To reheat place on non stick sprayed wire rack placed on a baking pan. Preheat oven to 425 and heat 5 to 7 minutes turning once. Thaw before heating.
These easy buffalo chicken egg rolls made in the air fryer are the perfect party appetizer! Loaded with the flavors of your favorite buffalo chicken dip, they're perfect to dip in blue cheese dressing!. I've been wanting an air fryer for a year or more now and the main reason was EGG ROLLS!! For the filling, I took inspiration from my Buffalo Chicken Dip and added some cream cheese to the mix to make them creamy, moist and flavorful! You can see more Super Bowl Recipes here.