This picture makes me smile for some reason, Happy Hop Day!!


Sometimes my students ask me the funniest things.  Like, what sports I play (um…what is an adult league?), did boys like me in high school (well that’s just awkward) and do I eat Chinese food a lot because I’m a Chinese teacher.


My first thought to this last question was to say no, because I hardly ever eat what they consider to be Chinese food.  I can’t remember the last time I ate fried rice that I didn’t fry myself.

I do eat 包子 (bao) steamed buns and 餃子 (jiao zi) dumplings quite often (usually homemade) and I’ll occasionally throw together some noodles with black bean and garlic sauce, but stereotypical take-out food is rarely, if ever, on the menu.


Another student asked me if I’d reward him with eggrolls if he improved his grade.  (I get this kind of backwards bribery all the time.)  I laughed and said “we’ll see” like I always do, as I find the thought of myself deep frying eggrolls for my students wildly amusing (because you could never get me near a frying station).


I avoid eggrolls due to my deep seated fear of fried food, so when I found myself with extra eggroll wrappers and thawed chicken breast after this recipe, I decided to make a baked version.

Though the flavor combination might not make for a traditional eggroll, it certainly does make one tasty snack, that has become pretty popular around these parts.


One Year Ago: Poached Chicken

Baked BBQ Chicken Eggrolls

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: about 20 eggrolls


  • 1 ½ pounds boneless chicken breast, poached (or precooked) and shredded (check out my One Year Ago post for a poaching tutorial)
  • 1 cup of your favorite bbq sauce (I used Sweet Baby Ray’s)
  • 1 medium onion, sliced into rings
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil, plus extra for brushing
  • salt and pepper to taste
  • 3 scallions, chopped
  • 1 cup shredded cheese (I used Monterey jack), plus extra for topping


  1. Heat the butter and olive oil in a medium skillet over medium heat. When the skillet is hot, add the sliced onions, salt and pepper to taste, and cook, stirring occasionally, until the onions are caramelized, about 30-45 minutes, depending on how caramelized you like them. I cooked mine for about 40 mins.
  2. Meanwhile, combine shredded cooked chicken, scallions and cheese in a large bowl. Preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats. Once the onions have cooled a little, add them to the mixture, then add the bbq sauce and stir to combine evenly.
  3. On a work surface, lay out an eggroll wrapper, one corner facing directly towards you, so the wrapper looks like a diamond. Place a line of filling in the lower middle of the diamond. Roll the bottom corner up and over the filling, and tuck it under to secure. Fold in the two side corners, wet the final corner by running a wet fingertip over it, then roll up the eggroll and press lightly to seal.
  4. Place on prepared baking sheet and brush gently with olive oil and top with a little cheese. Repeat process until your filling has been used up.
  5. Bake eggrolls for 12-15 minutes, or until the wrapper starts to turn golden brown. Let the eggrolls cool for 5 minutes on the sheet, then remove and serve!

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