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.
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!