Baked BBQ Chicken Egg Rolls with BBQ Ranch Dipping Sauce

1. In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
2. Place the chicken breasts in a slow cooker and cover with the sauce.
3. Set the slow cooker to low, cover, and let cook for 4-6 hours or until the chicken is tender and shreds easily.
4. Shred the chicken with 2 forks and stir in the frozen corn.
5. If the chicken needs more BBQ sauce go ahead and add more now.
6. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
7. Fill each egg roll wrapper with a couple tablespoons of the shredded chicken, being careful not to overfill them.
8. Top the chicken with some of the shredded cheese.
9. Brush all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
10. Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
11. Continue the process until all of the egg rolls are made.
12. Spray or brush the tops of the egg rolls with oil then place them on the middle rack of the oven and bake for 12-15 minutes or until they start to turn golden brown.
13. Remove from the oven and serve with the BBQ Ranch Dipping Sauce.

1. In a small bowl whisk together all of the dip ingredients until smooth.
2. Cover and refrigerate until ready to serve.

• Any leftover BBQ chicken may be frozen in a freezer safe container or bag for a later date.
• Be careful not to overfill the egg rolls to prevent them from breaking while baking.

Original Recipes visit: Baked BBQ Chicken Egg Rolls with BBQ Ranch Dipping Sauce @ reciperunner.com