A few months ago, I made barbecue chicken ravioli. They were pretty delicious, but something was missing, something I couldn’t put my finger on.
After months of pondering, I finally figured out that I secretly wished they tasted like a pulled barbecue sandwich, complete with Pittsburgh style coleslaw and cheese, kind of like a Primanti Bros Sandwich.
So, what was missing was a whole bunch of deliciousness. I thought about making raviolis like this, but that would definitely be too much filling. It finally hit me that this would be perfect in an egg roll!
I dreamed about this for a while before I finally decided to give it a try. It’s not fun being hungry for a food that you’ve never even heard of, haha.
Pulled Chicken Egg Rolls
1 lb Boneless Chicken Breast
½ Cup Barbecue Sauce
1 Cup Shredded Reduced Fat Cheddar Cheese
8 oz Bagged Coleslaw Mix
¼ Cup Apple Cider Vinegar
2 Tbsp Sugar
2 Tbsp Canola Oil
Salt & Pepper, To Taste
1 1lb Package of Egg Roll Wrappers (About 20 Wrappers)
I started by poaching the chicken. You could really cook the chicken any way you desire. I just find this to be the best way to get really tender chicken.
Place the chicken in a single layer on the bottom of a pan and add water so it is about1 inchabove the chicken. Bring to a boil, reduce heat to low, and allow it to slow to barely a boil. Cover the pan and let simmer for 10 minutes. Remove from heat, and let rest, still covered, for 15-20 more minutes. Remove from the water and allow to cool.
While the chicken is cooling, mix the apple cider vinegar, sugar, canola oil, and some salt and pepper together in a mixing bowl. Add the coleslaw mix, and toss until coated. I had a 16oz bag, so I used half. You could easily just double the recipe and have left over coleslaw.
Once the chicken is cool, shred it. Then add the barbecue sauce. Stir until all the chicken is coated. You can use any type of barbecue sauce you want. I used Kraft Original, just because it’s what I had on hand.
Now it’s time to assemble the egg rolls. Lay out your egg roll wrappers. Place about 2 tablespoons of chicken on the lower 1/3 of the wrapper. Place about 2 tablespoons of coleslaw on top of that, followed by ½ tablespoon of cheese.
Fold the sides of the wrapper in and carefully roll into an egg roll shape. Place seam side down on a sprayed baking sheet.
Bake at 425F for 15-20 minutes, or until they are golden brown.
YUMMMMM! These were DELCIOUS. Trinity enjoyed them dipped in ranch dressing, which prompted me to try that as well. I think that was the final touch that pushed these from ‘really good’ to ‘amazing!!!’
You could fry these, but I’m trying to be healthier. I bet they’d be absolutely amazing that way!