Bbq Egg Rolls Recipe

Shred cooked chicken finely (knife or fork). You should have about 2 cups packed shredded chicken. If using rotisserie or leftover chicken, remove any excess skin or large chunks.

In a medium bowl combine shredded chicken and 1 cup barbecue sauce. Stir until chicken is evenly coated.

Add coleslaw mix, sliced green onions, chopped cilantro, soy sauce, rice vinegar, black pepper, and garlic powder to the barbecue-coated chicken. Toss until combined. The coleslaw will soften slightly from the sauce; if mixture seems very wet, let rest 5 minutes and drain any excess liquid.

Taste filling and adjust seasoning: add up to 1 tbsp more barbecue sauce for sweetness, or a pinch more salt/pepper as desired. Allow filling to cool to room temperature (important so wrappers don't get soggy).

Prepare a small bowl with the cornstarch slurry by whisking 2 tsp cornstarch with 2 tsp water until smooth; this will be used to seal wrappers.

Lay one egg roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Place about 2 to 3 tablespoons of filling slightly below center of wrapper, leaving about 1 inch clear along edges.

Fold the bottom corner up over the filling, tuck snugly, then fold the left and right corners toward the center to enclose the filling. Brush the top corner edge with a little cornstarch slurry and roll tightly to form an egg roll. Repeat with remaining wrappers and filling. You should get about 12 rolls depending on fill amount.

Place assembled egg rolls seam-side down on a baking sheet lined with parchment. Cover loosely with a clean towel while you preheat oil.

Pour 2–3 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high heat until oil temperature reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 30 seconds.

Working in batches (do not overcrowd), gently lower 3–4 egg rolls seam-side down into the hot oil. Fry, turning every 30–45 seconds with tongs, until all sides are golden brown and crisp, about 3 to 4 minutes per batch.

Use tongs to transfer fried egg rolls to a paper towel-lined baking sheet. Immediately sprinkle lightly with 1/2 tsp salt distributed across the batches. Let rest 2–3 minutes to finish crisping.

If you prefer baking: preheat oven to 425°F (220°C). Place egg rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, turning once halfway through, until golden and crisp.

For a simple dipping sauce, whisk together 1/2 cup extra barbecue sauce, 1 tbsp honey, and 1 tsp sriracha (if using) in a small bowl. Adjust sweetness or heat to taste.

Serve sauce warm or at room temperature alongside hot egg rolls.