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chicken breasts Spice rub shallot garlic stalk of celery olive oil Four-Cheese Barbeque sauce sour cream egg roll egg
Viewed: 122 - Published at: 6 years agoIngredients
- 1 1/2 lb boneless skinless chicken breasts
- 2 tbsp my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1
- 1 Shallot, chopped
- 2 cloves of garlic minced
- 1 small stalk of celery, chopped
- 1 tbsp olive oil
- 1 1/2 cup grated or shredded Italian four cheese blend
- 1/2 cup barbeque sauce, I used my sauce recipe attached in step #5 or use your favorite. Have more avalable fod dipping egg rolls in.
- 2 tbsp sour cream
- 6 oz package of egg roll wrappers
- 1 egg beaten with 1 teaspoon water called an egg wash
Method
- Rub chicken all.over with spice rub Spice rub recipe attached below
- Heat olive oil.in large saute pan, add seasoned chicken and cook, turning once until cooked through about 5 minutes on each side
- Remove chicken to a plate.
- Add shallot, garlic and celery to pan chicken was cooked in and cook until softened, 2 to 3 minutes cool
- Shred cooled chicken into a bowl
- Add barbeque sauce, recipe attached below cooled vegetables,cheese, and sour cream, mix together
- MAKE EGGROLLS
- Lay each eggroll wrapper flat, brush all edges with egg wash
- Place about 2 tablespoons filling on the end of eggroll wrapper
- Roll up folding sides over as you go
- Roll up into tight cylinder
- Heat canola oil in a Dutch oven or large pot filling it halfway with oil.. Heat oil to 325 fry eggrolls until golden about 5 minutes.
- Do not crowd cook in batches.
- Transfer to wire rack to drain.
- Serve with extra barbeque sauce for dipping.
- These eggrolls can be individually frozen.
- To reheat place on non stick sprayed wire rack placed on a baking pan.
- Preheat oven to 425 and heat 5 to 7 minutes turning once.
- Thaw before heating
