How about a good ole Sunday Funday Football munchie today! Sound good? Well these little babies certainly are! And fun to make, too! My Baked Cheesy Barbecued Chicken & Bacon Spring Rolls will be perfect for the upcoming #SuperBowl!
These are easy-peasy to make, and you’ll get quite a few out of just a single batch, too! Which is nice when having a crowd over to watch the big game! I got 18 rolls!! You may get a couple more or a couple less, but plenty enough to go around!
I somehow managed to delete some of my assembly photos, sorry about that! But these are super easy so don’t worry!
Just get all of your ducks lined up for a production line and you’ll do just fine!
You’ll need the bbq chicken and bacon mixture, 2 baking sheets lined with parchment paper, a bowl of shredded cheese, a pie plate with water, and your spring roll wrappers.
Oh, and have a few sheets of paper towels ready to place the wrappers on after soaking, and a small dish of canola oil and a pastry or bbq brush to coat them after rolling.
Go ahead and get your oven preheated. These bake at a fairly high temperature, and ovens take much longer to preheat than most realize. You’ll want it all ready to go!
Then just soak one at a time, fill, roll, and place onto your baking sheets!
Brush with a little canola oil, and when all are filled and rolled, pop into the oven to bake!
*I originally wanted to fry them, so that’s why these pics show them on waxed paper. But at the last minute, I decided to bake them instead and redid my baking sheets with parchment paper.
I read, later, that you have to double the spring roll wrappers if you want to fry them, so I’m VERY glad that I decided to bake them!
*If wanting to fry them, double the wrappers or use wonton wrappers instead. (Personally, I’d go with the wonton wrappers for frying.)
Once baked, remove them to a baking rack to cool down a little.
These babies will be super hot!
(*I also broiled them for a just a bit before removing and after baking, too, to make sure that they were nice and crispy-crunchy, and not chewy.)
This worked really well, so you’ll want to do this, too!
I absolutely LOVED these!!
My hubby…not so much. He said he would’ve preferred fried wonton wrappers instead.
Well, ya win some ya lose some.
It just made more for me!
I also made a super quick, barbecue-ranch dipping sauce that went beautifully with them for lots of dipping and dunking!
*I didn’t use store-bought dressing though, and made my own stand-by copycat Ranch Dressing. (Link to recipe provided below!)
Cheesy barbecued chicken and bacon tucked inside a crispy spring roll that’s baked and not fried…what’s not to love??!
I really had a lot of fun making these, and I’m sure you will, too! The chicken is made in the crock pot for ease, and the wrappers are so cool to work with! Not hard to do at all!
I was actually pretty amazed at how easily everything came together!
And you can even make the chicken filling the day before, too, to make these go super fast when you want them!
And they really come out pretty-looking, too. I love that you can see through them! So neat to see the filling inside!
So, if you’re looking for something unique to make for the upcoming big game, or just want a Sunday Funday munchie, give these Baked Cheesy Barbecued Chicken & Bacon Spring Rolls a try! And don’t forget to make up the dipping sauce! I’m a dipper, and to me and other admitted dipping junkies, that’s half the fun of it!
Hope you all enjoy! And have a wonderful weekend!!
For Slow Cooker:
For BBQ Ranch Dipping Sauce:
Rest of Ingredients: