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Looking for a delicious dinner option the kids are sure to love? This BBQ eggroll recipe is a must for your meal plan! Even better, it's an easy eggroll recipe you won't want to miss out on! #Recipe #MealPlanning #EggRolls #InstantPot #SlowCooker

BBQ Chicken Egg Roll Recipe 

Keyword Chicken, Instant Pot, meal planning
Author Meagan

Ingredients

  • Cole Slaw - I bought this bag at Wal Mart and there was enough left over for other meals. I recommend having at least 2 cups of coleslaw on hand. Don't mix with mayo or sauce.
  • Egg Roll Wraps - I bought these at my Wal Mart. Not all Wal Marts carry them but many grocery stores do.
  • Pulled BBQ chicken
  • BBQ Sauce
  • Water - 1 cup
  • Canola Oil - 2 Cups

Instructions

  1. Lay out ingredients. - Put water in a bowl so you can use it on your egg rolls as you are preparing them.
  2. Start by laying out your egg roll so it looks like a diamond. - At first I thought I needed it as a square layout but diamond is the right way to do it.
  3. Use water and your finger to lightly brush the edges of the eggroll with water.
  4. Then put three spoonfulls of your bbq chicken in it.
  5. Add your coleslaw to the top. - Don't overfill it or your eggrolls won't close well.
  6. Start by folding up the bottom.
  7. Wet the corners and then fold your sides over next. - I wet the edges all the way down to stick them to the other side.
  8. Wet the corner of your top piece and then fold it down to close. - Set your egg rolls aside.
  9. Fill a pan with canola oil so that it is about 1 1/2 inches deep and turn on medium-high heat.
  10. Cook on first side until golden.
  11. Flip your eggrolls and cook the other side until golden.

Recipe Notes

Serve with BBQ Sauce or on their own and enjoy!