BBQ Chicken Pizza Egg Rolls
Prep
10 mins
Cook
15 mins
Servings
12
Difficulty
Medium
Let me share one of my favorite quick weeknight wins: BBQ chicken pizza egg rolls. These crispy little bundles combine all the flavors you love from your favorite pizza joint in a fun, handheld package. The best part is how incredibly fast they come together, taking just 25 minutes from start to table. I use rotisserie chicken to skip the cooking step, which saves so much time and effort. The fresh cilantro brings a bright, herbaceous note that aids digestion while adding complexity to the smoky barbecue flavors. Your family will absolutely devour these, and they're budget friendly too since you're using affordable ingredients to make something that tastes totally restaurant quality.
Ella x
Ingredients
- 12 rotisserie chicken breasts
- 237 mlbarbecue sauce
- 710 mlshredded cheddar cheese
- 710 mlshredded monterey jack cheese
- 237 mlsliced scallion(plus more for garnish)
- 112 egg rolls(wrappers)
- 1 smallred onion(thinly sliced)
- 237 mlfresh cilantro(plus more for garnish)
- 1 largeegg(beaten)
- 11 quart vegetable oil(for frying)
Detail level
Instructions
- 1
Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions.
- 2
To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves.
- 3
Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
- 4
Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.
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