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BBQ Chicken Eggrolls

Prep Time:

15 mins

Cook Time:

15 mins

Servings:

Flavors Used:

These BBQ Chicken Egg Rolls are a Dantastic^® twist on traditional egg rolls, combining tender chicken with a flavorful Dan-O’s Outlaw BBQ kick. Perfect as an appetizer or a fun snack, they are sure to impress your guests!

Ingredients

8 tbsp Dan-O’s Outlaw Sweet & Tangy BBQ
10 wonton wrappers
1 lb cooked chicken, shredded
½ lb coleslaw mix
8 tbsp soy sauce (divided)
2 tbsp minced garlic
4 tbsp sweet chili sauce
4 tbsp Kewpie mayo
2 whole eggs, beaten
Oil for frying

Preparation Instructions

Prepare the Filling: In a large pan, sauté the shredded chicken, coleslaw mix, minced garlic, 4 tbsp of soy sauce, and 4 tbsp Dan-O’s Outlaw Sweet & Tangy BBQ over high heat. Cook until the coleslaw mix is soft.
Remove from heat and allow to cool slightly.
Prepare the Wrappers: Lightly flour a flat surface. Lay out the wonton wrappers on the surface. Place about 3 tbsp of the BBQ chicken mixture in the center of each wonton wrapper.
Seal the Eggrolls: Brush the edges of each wonton wrapper with the beaten egg mixture. Roll each wrapper tightly like a burrito to form an egg roll, ensuring the ends are sealed.
Fry the Eggrolls: Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches for about 7 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F).
Prepare the Dipping Sauce: In a bowl, mix the remaining 4 tbsp of soy sauce, Kewpie mayo, and sweet chili sauce to create a delicious Dan-bang dipping sauce.
Serve: Serve the hot egg rolls with the dipping sauce on the side.