Barbeque Chicken Eggrolls. Use egg roll wrappers, fill with chicken, bbq sauce, and cheddar! These crispy little rolls are wickedly good, with sweet smoky barbecue flavor, filled with savory shredded chicken, and oozing melted sharp cheddar. "If you like barbecued chicken, you'll really enjoy these hearty chicken roll-ups," assures Erin Stroud of Sterling, Illinois. In a small bowl, combine the chicken, cheese and barbecue sauce.
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You can cook Barbeque Chicken Eggrolls using 12 ingredients and 12 steps. Here is how you cook it.
Ingredients of Barbeque Chicken Eggrolls
- You need of boneless skinless chicken breasts.
- Prepare of my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1.
- Prepare of Shallot, chopped.
- It's of cloves of garlic minced.
- It's of small stalk of celery, chopped.
- It's of olive oil.
- It's of grated or shredded Italian four cheese blend.
- Prepare 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 of sour cream.
- It's of canola oil for frying.
- Prepare of package of egg roll wrappers.
- Prepare of egg beaten with 1 teaspoon water called an egg wash.
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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.
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