Barbecue Chicken Rolls

Baked Barbecue Chicken Egg Rolls Recipe! These are a delicious and light appetizer! Kid friendly and super duper crowd pleasing!

Baked barbecue chicken egg rolls are habit-forming. I just had to say that right away, to warn you. Because they’re not just this crazy delicious crowd-pleasing appetizer that happens to be light, or even a fun, cute dinner that you can pair with a salad—they’re straight up addictive. I say that because I know it first hand.

Baked Barbecue Chicken Egg Rolls Recipe! These are a delicious and light appetizer! Kid friendly and super duper crowd pleasing!

These crispy little rolls are wickedly good, with sweet smoky barbecue flavor, filled with savory shredded chicken, and oozing melted sharp cheddar. There’s a little broccoli slaw thrown in each one, too, just to provide a little bulk and a nice touch of freshness and crunch. Using egg roll wrappers and baking them allows them to be as light as they are, saving a whole lot of calories over fried rolls. And the wrappers do crisp up once baked, though not quite as much as their fried friends would—but who cares? It’s the inside of the roll that has all the flavor anyway. Be sure to eat them fresh out of the oven, or else the wrappers can turn a little bit gummy and soft.

You’ll love these, your friends and family will love these, even kids will go crazy for them! They’re the best way to feel like you’re indulging, for not many calories at all.

For the step-by-step tutorial to filling the egg roll wrappers, follow the instructions on my Buffalo Chicken Roll recipe, found here, and substitute bbq sauce for the hot wing sauce and extra sharp cheddar for the blue cheese!

I’m obsessed with using wonton wrappers and egg roll wrappers! Check out my Buffalo Chicken Rolls, Tuna Rangoon, and Chicken Parmesan Wraps

Baked Barbecue Chicken Egg Rolls


  • 12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)
  • 1 cup cooked and shredded chicken (6 ounces)
  • ½ cup smoky barbecue sauce
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1 cup broccoli slaw or coleslaw (dry)
  • Blue cheese dressing, for serving


  1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and barbecue sauce until coated. The meat should be moist with sauce.
  2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded chicken evenly on top of the slaw. Spoon 1 tablespoon of the cheddar chees over the chicken. Do not overfill.
  3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
  4. Repeat with remaining rolls.
  5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Nutrition Information & Notes:

*Note: To make poached chicken, place 1 large breast (about 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.



38 thoughts on “Barbecue Chicken Rolls

  1. Decor Girl

    Um duh, I didn’t realize I could bake these and not deep fry. My world just opened up. I’m making these and a couple of other ones Sunday night.

    You may need to start a support group.

  2. kkkittykat

    Is there an area on this site that lists the nutrition facts? I’m on a low fat diet and want to see the fat amount.


  3. thecompletecookbook

    You do realise that you are now forcing me to go out and buy wrappers so I can make this for dinner this evening. THANK YOU again – I still haven’t had the opportunity to make these from when you first posted about them.
    :-) Mandy

  4. Amanda

    Lord have mercy!! I’m snowed in and have no hopes of venturing to procure wrappers or any thing else for another day or two. I may just sit in a corner and cry desolately. Tell my kids I love them.

  5. johnny

    Ditto!! Keep them coming and we can all join in the therapy circle and (while eating these scrumptous treats) tell our stories of over indulgence! :)

  6. Pingback: Weekly Menu « newlywedcooks

  7. Pingback: Weekly Menu « newlywedcooks

  8. Pingback: CookLinker

  9. Pingback: Mexican Spring Rolls | The Lean Green Bean

  10. Allison

    HUGE HIT!! Tried these and the vegan black bean burgers for when my in-laws and parents were in town. Everyone loved them.

  11. Pingback: 5 ways to use wonton wrappers | Can You Stay For Dinner?

  12. Jessica

    Do you think these, the buffalo chicken and the chicken Parmesan all could be made ahead of time and then frozen?

    All of these look absolutely amazing and I want to try them, but I live alone and I don’t want most of them to go to waste!

  13. Kathy Myers

    What a witty blog! I literally laughed out loud when I read your intervention invitation. I am posting your bar-b-cue chicken rolls on my “Join me for Dinner, Won’t You? Board on Pinterest:) And I cannot wait to try the recipe:) Keep up the wit:)

  14. Cyndi

    Looks and sounds delicious! I am going to make these today. Have you ever tried freezing some? I would like to make a double batch and keep some for later. Can’t wait to try them! :-)

    1. Andie Mitchell Post author

      Hey Laura,
      Yes, they’re very, very close. The difference calories in the types of cheese is negligible, so the barbecue sauce is really what changes the nutrition stats, and it adds roughly 15 calories per roll.


  15. Pingback: Egg ROLLS!! | Grab a plate

Leave a Reply

Your email address will not be published. Required fields are marked *