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Baked BBQ Chicken Egg Rolls with BBQ Ranch Dipping Sauce

These Baked BBQ Chicken Egg Rolls pack bold flavor in a crunchy shell, filled with tender shredded BBQ chicken, sweet corn, and melty cheese. Paired with a creamy, tangy homemade BBQ Ranch dipping sauce, they strike the perfect balance between smoky, creamy, and crispy. They're easy to prep ahead, make a great game-day appetizer, or serve as a fun main course for dinner. Baked, not fried—these rolls deliver all the crunch with less mess.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Assembling Time 15 minutes
Total Time 6 hours 50 minutes
Servings 6

Ingredients
  

For the Egg Rolls:

  • 3 boneless chicken breasts
  • ½ cup BBQ sauce plus more to taste
  • ¼ cup low sodium chicken broth
  • Salt and pepper to taste
  • ½ cup frozen corn
  • ½ cup shredded Monterey Jack or cheddar cheese
  • 15 egg roll wrappers
  • Water for sealing
  • Oil spray or brush of oil for baking

For the BBQ Ranch Dipping Sauce:

  • ½ cup plain non-fat Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 1 tablespoon BBQ sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon Worcestershire sauce optional
  • ¾ teaspoon dried parsley
  • ½ teaspoon dried onion flakes
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dill weed
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Cook the Chicken: Place chicken breasts in a slow cooker. In a bowl, whisk together BBQ sauce, chicken broth, salt, and pepper. Pour over chicken. Cover and cook on low for 4–6 hours, until the chicken is tender and shreds easily.
  • Shred and Mix: Shred chicken with two forks. Stir in frozen corn and additional BBQ sauce if needed. Let mixture cool slightly.
  • Preheat Oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Assemble Egg Rolls: Place a wrapper on a clean surface. Add 2 tablespoons of chicken mixture in the center. Top with shredded cheese. Fold the bottom up, then the sides, and roll tightly like a burrito. Seal edges with water.
  • Repeat until all egg rolls are assembled. Place seam-side down on the baking sheet.
  • Bake: Lightly spray or brush tops with oil. Bake for 12–15 minutes, or until golden and crispy.
  • Make the Dipping Sauce: In a bowl, whisk together all ingredients for the BBQ Ranch until smooth. Chill until ready to serve.
  • Serve hot with dipping sauce on the side.

Notes

  • Make the chicken the day before to save time.
  • Don’t skip the cooling step—hot filling makes egg rolls harder to seal.
  • For a spicier version, add a dash of hot sauce to the chicken mix.
  • Double the sauce—it’s great on everything!
  • Air fryer option: Cook at 390°F for 8–10 minutes.