I transformed an entire barbecue plate into a handheld treat. Southern cookin’ to-go.
Deep-Fried Barbecue Egg Rolls
Yield: Makes 8 servings
- 16 egg roll wrappers
- 1 lb. smoked chicken
- 3 cups coleslaw mix
- 1/2 cup White Barbecue Sauce
- 1 egg, lightly beaten
- Vegetable oil
- Hot sauce
1. Spoon about 1 rounded Tbsp. smoked chicken, 2 Tbsp. coleslaw mix, and 1 heaping teaspoon White Barbecue Sauce into center of each egg roll wrapper. Fold 1 corner over filling. Fold both adjacent corners over filling. Stir together egg and 1 Tbsp. water; brush remaining corner with egg mixture. Continue rolling until closed; press edges of brushed corner to seal.
2. Pour oil to a depth of 2 inches in a Dutch Oven; heat over medium heat to 350°. Fry rolls, in batches, 2 to 3 minutes or until golden brown. Drain on a wire rack over paper towels.
Serve with hot sauce.
Watch how easy it is to turn traditional barbecue into a handheld snack:
Check back next Friday to see what else our Test Kitchen throws in the deep fryer. And to see our past videos, go to SouthernLiving.com/fry.