Creamy BBQ Chicken Egg Rolls Recipe
Looking for something to use your leftover shredded chicken? Look no more. These Creamy BBQ Chicken Egg Rolls were so good that my son was eating them up before I could take the pictures!
I have to start with an apology. I apologize that these are so decadent and fattening and that one will just not be enough.
When I had a ton (yes, a literal ton) of bbq shredded chicken, I was looking at what I could make with it. Salad? sure. Pasta salad? ok. Quesadillas? um, maybe. They all seemed ok, but I was getting tired of it so I wanted something completely new but using what was in my refrigerator. I had a ton of cream cheese and some egg roll wrappers, and the rest just fell together.
So, try them or not, either way, Enjoy!
Creamy BBQ Chicken Egg Rolls
- 1/4 cup bbq sauce
- 1 cup cream cheese (softened (or more as needed))
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups cooked shredded chicken (leftovers)
- 2 cups frozen mixed vegetables (thawed and drained - room temperature)
- 1 Package egg roll wrappers
|Preheat vegetable or other frying oil in a deep pan or deep fryer. Oil should be set at 325 degrees. |
|This is a LEFTOVERS recipe, so remember that these are guidelines NOT requirements. I started with shredded chicken that already had bbq sauce mixed in. If you have that, great. If not, start by mixing the BBQ sauce with the chicken. |
|In a medium bowl mix the cream cheese, bbq shredded chicken, salt, pepper and cayenne pepper. Once mixed in, stir in the thawed vegetables. |
|Use the above mixture as a filling for the egg rolls or wontons. For the wontons, you can omit the vegetables. This is a good example of how to roll the egg rolls. https://www.instructables.com/id/How-to-roll-Egg-Rolls/ |
|Fry in oil until golden brown and drain on paper towels. Serve hot. |
Creamy BBQ Chicken Eggrolls Recipe by Dish Ditty