Deep Fried Friday: BBQ Egg Roll

August 17, 2012 | By | Comments (1)

BBQ Egg Roll

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:

Deep Fried FridaysCheck back next Friday to see what else our Test Kitchen throws in the deep fryer. And to see our past videos, go to


  1. Goa Flowers

    Great post. You and your garden seem so serene. I like your plans to grow trees. I have redbud trees growing in the garden around the mature redbud tree. I’m trying to figure out the best time to transplant the seedlings to other places on the property.

    August 20, 2012 at 5:53 am

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