Tuesday, November 24, 2015

BBQ Chicken Redneck Egg Rolls

If anyone knows me at all, they'll know that anytime my husband drags me to Sonny's for dinner, I'll most likely get an appetizer for my meal.  The appetizer?  Redneck egg rolls.

If you've never been to Sonny's BBQ restaurant or have never had the extreme pleasure of trying these egg rolls, I'll give you a quick description.

It's basically BBQ pulled pork, coleslaw, and shredded jack cheese all rolled up in an egg roll wrap and fried to perfection.

I know.  Drooling yet?  Here, take a napkin.

I wanted to try and recreate my own 'concoction' at home and I think I came up with a pretty great recipe that will completely satisfy my craving without having my poor husband running to Sonny's every few weeks.

I'm not really a big pork eater so I wanted to try it with chicken and the results were heavenly.

For the Chicken:

  • 1 package boneless chicken breasts
  • 2 cups of your favorite barbecue sauce
  • 1/4 cup water
  • 1 red onion, sliced
  • salt and pepper to taste
  • 1/2 Tbsp. cornstarch


  • Coleslaw (you can find my recipe HERE)
  • shredded cheddar cheese
  • egg roll wraps ( found in most supermarkets in the produce section by the tofu)
  • a small bowl of water (for sealing the egg rolls)
  • oil for frying


For shredded chicken:

Trim excess fat from chicken breasts.

Place chicken breasts and onions in a medium sauce pan.  Pour bbq sauce and water over the chicken and season with salt and pepper.

Cook on high until boiling.  Reduce to medium heat.  Cook about 25 minutes or until chicken is cooked through.

Remove chicken and shred chicken with a fork or place in your stand mixer for easier shredding.

Add cornstarch to the sauce left in the pan and stir until thickened.  (add extra bbq sauce if needed).  Add shredded chicken back into the sauce.

Set aside.

To Assemble Egg Rolls:

Heat oil in a deep fryer or deep frying pan.  ( I find deep frying is the best method for crispiness and for keeping the wraps together).

Place your wrap on a flat surface at an angle.

Add some shredded chicken down the center, leaving it away from the sides.

Top the chicken with coleslaw.

Top with coleslaw with cheddar cheese.

Using your finger, place water around all of the edges of the egg roll wrap.

Fold in both sides of the egg roll wrap first, then roll the wrap upwards, using extra water to seal together at the end.

Drop the egg rolls into the deep fryer and fry until brown and crispy. (about 5-7 minutes).

Place on a paper towel lined plate to soak up any excess oil.

Serve hot and enjoy!

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