Recipe: Appetizing Barbeque Chicken Eggrolls

Recipe: Appetizing Barbeque Chicken Eggrolls Delicious, fresh and tasty.

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. How to Make Barbecued chicken egg rolls.

Lightly fried in a touch of oil, crispy on the outside, these eggrolls are bursting with flavor.

We're cookin a whole chicken on a Big Green Egg MINI model cooker.

Chicken baked in a home made barbecue sauce.

You can have Barbeque Chicken Eggrolls using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Barbeque Chicken Eggrolls

1. It’s 1 1/2 lb of boneless skinless chicken breasts.

2. Prepare 2 tbsp of my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1.

3. You need 1 of Shallot, chopped.

4. Prepare 2 of cloves of garlic minced.

5. You need 1 of small stalk of celery, chopped.

6. Prepare 1 tbsp of olive oil.

7. You need 1 1/2 cup of grated or shredded Italian four cheese blend.

8. It’s 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..

9. You need 2 tbsp of sour cream.

10. It’s of canola oil for frying.

11. Prepare 6 oz of package of egg roll wrappers.

12. You need 1 of egg beaten with 1 teaspoon water called an egg wash.

Chopped smoked pork, shredded cheddar cheese, onions, rolled in a Smoked Fried Chicken Wings.

Tossed: Hot, Mild, BBQ, Teriyaki, Chipotle Teriyaki, or Lemon Pepper.

These baked chicken egg rolls are so easy to make!

Wonton wrappers are stuffed with shredded chicken, and tons of cheese and baked to a crispy perfection!

Barbeque Chicken Eggrolls instructions

1. 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.

1. Heat olive oil.in large saute pan, add seasoned chicken and cook, turning once until cooked through about 5 minutes on each side.

2. 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.

3. Shred cooled chicken into a bowl.

4. Add barbeque sauce, recipe attached below cooled vegetables,cheese, and sour cream, mix together

https://cookpad.com/us/recipes/363620-simple-basic-barbecue-sauce.

1. MAKE EGGROLLS.

2. Lay each eggroll wrapper flat, brush all edges with egg wash.

3. Place about 2 tablespoons filling on the end of eggroll wrapper.

4. Roll up folding sides over as you go.

5. Roll up into tight cylinder.

6. 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..

7. 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.

Things are finally starting to feel settled here in Philly.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown.

Remove from oil and drain on paper towels or rack.

Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a.

Cheesy Barbecue Chicken and Bacon Eggrolls.