I picked up the stuff to make pizza logs, but when it came time to make them I realized I forgot the pizza sauce and I did not have any in the cabinets. Since I didn’t want to open a big jar of pasta sauce, I decided to use my eggroll wrappers in a test recipe. Since I had some leftover chicken in the refrigerator, I got a great idea for BBQ chicken rolls. BBQ chicken is a typically safe bet food wise (at least with my family) because buffalo chicken can be questionable for certain tastebuds.
These took about 5 minutes to prep everything, maybe 5-10 minutes to roll everything and 10-15 minutes to bake them. Quite an easy meal to throw together, even on a whim! They were delicious and a great meal. My boyfriend enjoyed them so much he kept going back for more. Winner!
Serves 15. 3 Points Plus Values.
- 15 NaSoya Egg Roll Wrappers
- 1 medium onion, sliced
- 10 oz. cooked roasted chicken, shredded
- 8 tbsp Stubb’s BBQ sauce
Add sliced onion to a non-stick skillet and cook until tender. If onions begin to brown a little too much, add 2 tablespoons of water to let the onions steam a bit.. Add in chicken and combine with onions, then stir in bbq sauce so all chicken is evenly coated.
Spray a non-stick cooking sheet with non-stick spray.
Add a heaping tablespoon of chicken mixture to the center of an egg roll wrapper. Fold first corner in, fold eggroll over once (forward motion), fold in each side and roll forward. When triangle piece of wrapper is remaining, dampen the ends of your fingertips with water, smooth over the egg roll wrapper and seal shut. Place triangle side down on a baking sheet. Spray the top of the rolls with non-stick cooking spray.
Bake in a 425 degree oven for 10-15 minutes. Turning halfway through to brown each side.