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:
- 2 cups chicken bouillon, (2 cups hot water + 1 Tbl. Better Than Bouillon Chicken base)
- 3 large chicken breasts
- 1 Tbl. paprika
- 2 tsp. garlic powder
- 1 tsp. cajun seasoning such as Slap Ya Mama
- ½ tsp. onion powder
- ½ tsp. regular black pepper
- 1 bay leaf
- For BBQ Ranch Dipping Sauce:
- ½ cup thick sweet barbecue sauce such as Sweet Baby Ray's
- ¼ cup of my Best Homemade Ranch Salad Dressing (can sub purchased in the bottle but not as good)
- Rest of Ingredients:
- 1 cup barbecue sauce
- 3 - 4 strips crisp cooked peppered bacon, crumbled (as much as you like)
- 1 cup (firmly packed) shredded sharp white or yellow cheddar, mozzarella & provolone blend, pepper jack, or a Mexican blend cheese, your choice!
- 1 large green green onion, snipped
- spring roll sheets
- In glass 2-cup measuring pitcher, add water and bouillon base. Microwave until simmering, stir until base dissolves. Pour into crock pot, turn on to High, and cover.
- Trim chicken of fat, season each side evenly with spices, place into crock pot. Add bay leaf and cover. Cook on high until very tender, about 5 hours.
- While chicken is slow cooking, make dipping sauce. In small bowl, stir together barbecue sauce and ranch dressing until well mixed and creamy. Taste, add more barbecue sauce or ranch dressing according to how you like it. Cover and refrigerate. *Barbecue sauce and ranch dressing can also be served separately.
- When chicken is tender, shred in crock pot with 2 forks, add barbecue sauce and bacon, stir well, and cook on low for 30 more minutes. Stir in snipped green onions, turn off crock pot and remove crock from cooking element to a heat-safe surface (such as a heavy rack or cool spot on the stove), to cool down. *Filling can be made the day before for extra ease when you want them.
- Preheat oven to 425º F.
- Take one spring roll wrapper and place into a pie plate of water to soften according to package directions, place onto a sheet of paper towel in front of you diamond shaped, if sheets are square. (*Round sheets work fine, too.) Sprinkle 2 tablespoons of shredded cheese in a line near center and not all the way to the side points. Top with 2 tablespoons chicken filling evenly across cheese. Bring up pointed end closest to you up over the filling and tuck under just a little underneath the filling. Fold in two sides, then roll up all the way sealing point to roll. Place onto parchment paper-lined baking sheets. Brush rolls with canola oil. Continue with rest. (You'll need one regular baking sheet, and one half-sheet or smaller one.)
- When oven is fully preheated, bake rolls for about 20 minutes until crispy and crunchy on the outside. (Turn oven to Low broil and broil for 1 minute for extra-crispy if desired. WATCH so they don't burn!)
- Serve hot with dipping sauce. Enjoy!