In the wonderful world of food, some ingredients are nearly universally adored: cheese, bacon, chicken and anything fried. When you combine those favorites into a single crunchy package, you get Cheesy Barbecue Chicken and Bacon Egg Rolls.
We’ve enjoyed deep-frying at home for a long time. My husband bought a deep fryer years ago to help us perfect southern-style fried chicken, and it became a beloved tool in our kitchen. After one fryer died, we improvised with heavy pots and open flames—an arrangement that, in hindsight, wasn’t ideal, especially with kids running around. So we returned to dedicated fryer ownership and started frying everything again.
These egg rolls are the best of several worlds in one crisp package. Fully cooked shredded chicken is tossed with your favorite barbecue sauce, crispy bacon pieces and sharp cheddar-American blend cheese, plus fresh herbs and a touch of garlic and red pepper. The mixture is wrapped in egg roll wrappers and either fried until golden and bubbly or baked for a lighter option.
If you don’t own a deep fryer, you can bake these egg rolls. In our household of seven, most of us preferred the fried version for maximum crispiness, though the baked egg rolls were still tasty and a perfectly good alternative. Instructions for both frying and baking are included in the recipe below.
Cook’s Notes
- I like to use slow-cooker shredded chicken for this recipe, but any fully cooked leftover chicken works well.
- Use your favorite barbecue sauce. A bold, flavorful sauce pairs especially well with the cheese and bacon.
- Rolling egg rolls takes a little practice. If you’ve never done it, have a couple extra wrappers ready—you might break one or two while learning. Compact the filling into a tube shape before folding, and seal the seam with a bit of water.
- Since all ingredients are already cooked, the goal is simply to crisp the wrapper and heat the filling through, so frying or baking times are relatively short.
Looking for other non-traditional egg roll ideas? Try Reuben Egg Rolls, Southwestern Egg Rolls, Chicken Cordon Bleu Egg Rolls or Philly Cheesesteak Baked Egg Rolls for more creative fillings.
Use these to make Cheesy Barbecue Chicken and Bacon Egg Rolls:
- Chef’s knife
- Cutting board
- Mixing bowl
- Deep fryer (or a large heavy pot if frying on the stovetop)
- Tongs
Connect with Foodie with Family
facebook | pinterest | instagram
twitter | G+
Cheesy Barbecue Chicken and Bacon Egg Rolls
Rebecca Lindamood
Pin Recipe
Ingredients
- 5 cups shredded fully cooked chicken
- 12 slices bacon cooked until crispy and chopped or crumbled
- 1 cup barbecue sauce
- 12 slices Sharp Cheddar American Blend
- one large handful fresh chives or parsley finely chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes or chili powder for a milder result
- 20-25 egg roll wrappers
- oil for frying or non-stick spray if baking
- Optional for serving:
- extra barbecue sauce for dipping
- chopped parsley or chives for garnish
Instructions
-
In a large bowl, combine the shredded chicken, chopped bacon, barbecue sauce, cheese slices (torn or chopped), chives or parsley, minced garlic and crushed red pepper flakes. Mix until well combined. The filling should hold together when pinched.
-
Place one egg roll wrapper in front of you like a diamond with a point facing you. Scoop about 1/4 cup of filling into the center and compact it into a tube shape that runs side to side. Fold the nearest point over the filling and pull back slightly to compact. Fold the left side, then the right side over the filling, and roll away from you until a couple inches remain. Moisten the edge with water and finish rolling to seal. Smooth the seam with your finger. Repeat with remaining wrappers and filling.
-
Continue until all the filling and wrappers are used.
To Fry:
-
Heat oil to 340°F (170°C). Carefully lower several egg rolls into the oil without overcrowding. Fry about 6 minutes or until light golden brown, turning as needed. Drain on paper towels and allow to cool at least 5 minutes before serving; they will continue to darken slightly as they drain.
To Bake:
-
Preheat oven to 350°F (175°C). Line a baking sheet with foil and lightly spray with oil. Arrange egg rolls on the sheet and spray the tops lightly. Bake 25–30 minutes, turning once halfway through, until golden. Baked egg rolls will be slightly less crisp than fried but still delicious.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
