Baked Barbecue Chicken Egg Rolls

This crazy delicious crowd-pleasing appetizer that happens to be light, or even a fun, cute dinner that you can pair with a salad.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: baked egg rolls, bbq chicken egg rolls, chicken egg rolls, egg roll recipe

Servings: servings

Calories: 120kcal

Author: Andie Mitchell

Ingredients

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

Instructions

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.
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 cheese over the chicken. Do not overfill.
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.
Repeat with remaining rolls.
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.

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.

Nutrition