BBQ Chicken Pizza Rolls (The Ultimate Super Bowl Snack)

Prep Time:15

Cook Time:15

Total Time:30

Ingredients

Wonton wrappers
2-3 cups cooked chicken shredded
Blues Hog Champions Blend BBQ sauce about ½ to ¾ cup, or enough to generously coat the chicken
Water for sealing
Oil for frying vegetable, canola, or peanut oil — about 2 cups

Optional additions:

Shredded mozzarella or cheddar cheese
Diced red onion
Chopped jalapeños

Instructions

Prepare the BBQ chicken: In a medium bowl, toss your shredded chicken with Blues Hog Champions Blend BBQ sauce until it's well coated. You want every piece of chicken covered in that delicious sauce. Set aside.
Set up your workspace: Lay out your wonton wrappers. Have a small bowl of water nearby for sealing, and line a baking sheet with parchment paper for holding the assembled rolls.
Fill the wrappers: Add about 1 tablespoon of the BBQ chicken mixture to the center of one side of the wrapper. Don't overfill or they'll be hard to seal!
Fold them over: Fold one side over the filling. Dip your finger in water and brush it along the top edge to seal it closed. Press gently to make sure it's sealed well. Place seam-side down on your prepared baking sheet. Repeat with the remaining wrappers and filling.
Heat the oil: Pour about 1-1.5 inches of oil into a deep skillet or heavy-bottomed pan. Heat over medium-high heat until the oil reaches 350-375°F. If you don't have a thermometer, test with a small piece of wonton wrapper — it should sizzle immediately when you drop it in and turn golden in about 60 seconds.
Fry in batches: Carefully place 4-6 pizza rolls into the hot oil, making sure not to overcrowd the pan (this drops the temperature and makes them greasy instead of crispy). Fry for about 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes on the other side. They should be deep golden and crispy all over.
Drain: Remove the fried pizza rolls with a slotted spoon or tongs and place them on a wire rack or a plate lined with paper towels to drain excess oil. Repeat with the remaining rolls.
Serve hot: These are best enjoyed immediately while they're still hot and crispy! Serve with ranch, blue cheese dressing, extra Blues Hog Champions Blend, or your favorite dipping sauce.

Notes

Chicken shortcuts: Rotisserie chicken is your best friend here. It's already cooked, already seasoned, and saves you so much time. Just shred it up and toss it with the BBQ sauce.
Don't overfill: Seriously, less is more. Overfilled rolls are more likely to burst open while frying.
Keep wrappers covered: Wonton wrappers dry out super quickly. Keep the stack covered with a damp towel while you're working to prevent cracking.
Oil temperature matters: If your oil is too hot, the outside will burn before the inside gets hot. If it's too cool, they'll absorb too much oil and be greasy. Aim for that 350-375°F sweet spot.
Make ahead option: Assemble the pizza rolls completely, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
Add cheese: If you want to make these even more indulgent, add a small pinch of shredded mozzarella or cheddar cheese to the BBQ chicken filling before rolling. The melty cheese situation is next level.
Customize the heat: Want them spicier? Add some diced jalapeños to the filling or mix a little hot sauce into your BBQ chicken. Blues Hog has other sauce varieties too if you want to switch up the flavor!