BBQ Chicken Egg Rolls
Equipment
- Frying Pan
- Tongs
- Slow Cooker
Yield: 10-12 egg rolls
Prep Time: 15 min
Cook Time: 3 hours
Frying time: 10 mins
Total: 3 hr 25 min
Ingredients:
- 2 chicken breast
- 1 tsp season salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1 cup BBQ sauce
- 1 cup shredded cheese
- 1 pack Egg roll wrappers
Instructions
Cut chicken breasts into large chunks or just cut slits in the top of the breasts.
Add all seasonings to both sides of chicken.
Cook on HIGH for 3 hours.
Shred chicken with two forks or a hand held mixer.
Add BBQ sauce.
Mix to incorporate.
Now that the filling is made lets roll eggrolls:
Add 3 cups vegetable oil to a frying pan and heat over medium high.
Use 2 wrappers for maximum crunch.
Position egg roll wrapper like a diamond.
Add 2 tablespoons of chicken filling in a line.
Top with cheese.
Leave about an inch of space on each side.
Fold the tip of the corner closest to you over the filling.
Roll over once.
Wet the remaining edges with a little water.
Fold in both sides and then roll over until egg roll is complete.
Fry egg rolls in batches until golden brown.
Only turning over once the bottom side turns golden brown.
Drain on paper towels.
