Barbeque Chicken Eggrolls Recipe

Name: Barbeque Chicken Eggrolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless skinless chicken breasts; 2 tbsp my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1; 1 Shallot, chopped; 2 cloves of garlic minced; 1 small stalk of celery, chopped; 1 tbsp olive oil; 1 1/2 cup grated or shredded Italian four cheese blend; 1/2 cup barbeque sauce, I used my sauce recipe attached in step #5 or use your favorite. Have more avalable fod dipping egg rolls in.; 2 tbsp sour cream; 6 oz package of egg roll wrappers; 1 egg beaten with 1 teaspoon water called an egg wash

Servings: persons

1 1/2 lb boneless skinless chicken breasts
2 tbsp my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1
1 Shallot, chopped
2 cloves of garlic minced
1 small stalk of celery, chopped
1 tbsp olive oil
1 1/2 cup grated or shredded Italian four cheese blend
1/2 cup barbeque sauce, I used my sauce recipe attached in step #5 or use your favorite. Have more avalable fod dipping egg rolls in.
2 tbsp sour cream
6 oz package of egg roll wrappers
1 egg beaten with 1 teaspoon water called an egg wash

1
Rub chicken all.over with spice rub Spice rub recipe attached below
2
Heat olive oil.in large saute pan, add seasoned chicken and cook, turning once until cooked through about 5 minutes on each side
3
Remove chicken to a plate.
4
Add shallot, garlic and celery to pan chicken was cooked in and cook until softened, 2 to 3 minutes cool
5
Shred cooled chicken into a bowl
6
Add barbeque sauce, recipe attached below cooled vegetables,cheese, and sour cream, mix together
7
MAKE EGGROLLS
8
Lay each eggroll wrapper flat, brush all edges with egg wash
9
Place about 2 tablespoons filling on the end of eggroll wrapper
10
Roll up folding sides over as you go
11
Roll up into tight cylinder
12
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.
13
Do not crowd cook in batches.
14
Transfer to wire rack to drain.
15
Serve with extra barbeque sauce for dipping.
16
These eggrolls can be individually frozen.
17
To reheat place on non stick sprayed wire rack placed on a baking pan.
18
Preheat oven to 425 and heat 5 to 7 minutes turning once.
19
Thaw before heating

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb boneless skinless chicken breasts, 2 tbsp my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1, 1 Shallot, chopped, 2 cloves of garlic minced, and more.

Yes, Barbeque Chicken Eggrolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbeque Chicken Eggrolls

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