Dan-O’s – BBQ Chicken Eggrolls
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
Instructions:
1. 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.
2. Remove from heat and allow to cool slightly.
3. 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.
4. 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.
5. 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).
6. 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.
7. Serve: Serve the hot egg rolls with the dipping sauce on the side.
Recipe Provided by Dan-O’s Seasoning
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