BBQ Chicken & Avocado Baked Egg Rolls

BBQ Chicken & Avocado Baked Egg Rolls

Ok, so I know its boring to talk about the weather and whatever but I don’t care, this weather is making me SO FREAKIN’ happy! Every time I step out my door I just close my eyes, take a look at the sky and take in a deep breath of warm air.  Summer is almost here and I can’t WAIT!  Summer is why we live in this great little beach community, I just wish it lasted longer! Anyways, I hope you all had great weekends as well, how could you not with the sun shining and 80 degree weather?

So in case you missed my last Stubbs BBQ post, I’ve been lucky enough to partner with them for some recipe creation this year.  They just send me the product and its my job to get busy in the kitchen.

I made some baked turkey egg rolls last year that came out really good so I’ve been wanting to revisit them and come up with a new creative version.  I thought it could be really delicious to give them a try with some shredded chicken, and avocado and a creamy bbq dipping sauce.  Well, I guess I thought right, holy yum!

BBQ Chicken & Avocado Baked Egg Rolls

I’ve been using Stubb’s BBQ sauce for a while and I’ve always bought their original flavor but this time I tried out the Smokey Mesquite.  Holy Moly that stuff was SO GOOD! It might be my new favorite go-to sauce when I make ribs and pulled pork in the summer.  I kept accidentally spilling it so I could lick my fingers.  Whoops!

BBQ Chicken & Avocado Baked Egg Rolls

I made the shredded chicken for the egg rolls using my slow cooker.  I would suggest you throw as much chicken as you can in there, you’re going to want some leftovers for sandwiches.  Simply line the slow cooker with a layer of onions, place the chicken on top, pour on the bbq sauce and let the slow cooker do its thang.  If you don’t have a slow cooker or don’t have the time, you can boil the chicken on the stovetop in some chicken broth for about 30 minutes or until cooked through and then toss with the sauce after shredding.

BBQ Chicken & Avocado Baked Egg Rolls

This recipe is seriously easy, the only thing that will take a little time is assembly.  Just set up a little assembly line for yourself and it will go quickly.  I folded in the straight sides but you could also fold in the corners if you prefer.

BBQ Chicken & Avocado Baked Egg Rolls

If you’re feeling a little naughty and want to go all-out you can go ahead and fry the egg rolls, I’m sure they wold be ridiculous.  I baked them so they could stay on the healthy side.  The texture isn’t quite the same as the fried egg rolls you get in a restaurant but they are still crispy and the filling is delicious and the sauce is out of this world.  It is seriously so simple but just mixing a little sour cream and bbq sauce together is like WOAH.  Next time I made pulled pork I might need to serve it with this creamy bbq sauce.  You can also drizzle it on top if you want to get messy (we’re talking bbq here, why not bring out the stack of napkins?)

BBQ Chicken & Avocado Baked Egg Rolls

Hope you guys love these as much as we did!  Happy Eating! BBQ Season has arrived!!!


Getting back to golfing!


I played my first round of golf this year on Sunday.  It was such a picture-perfect day and its so relaxing to get out there.  You forget about all the stresses of work and life while being active and enjoying the sunshine!

BBQ Chicken & Avocado Baked Egg Rolls

Serves 12-15 rolls
Meal type Appetizer, Main Dish
Misc Serve Hot


  • 1-2lb boneless chicken breasts or thighs
  • 1 Small onion (sliced)
  • 1 jar Stubbs BBQ Sauce
  • 2 cups shredded carrots
  • 1 Medium hass avocado
  • 1/2 cup sour cream
  • 12-15 egg roll wrappers


1. First you will need to make the shredded chicken*. Please sliced onions in a single layer on the bottom of a slow cooker, cover with chicken and season well with salt and pepper. Pour 1/2 jar of Stubbs BBQ sauce over the chicken, cover and cook on low 6-8 hours.
2. In a small bowl combine 1/2 cup sour cream and 1/2 cup bbq sauce (you can make more or less depending on how many you are serving). Keep refrigerated until ready to serve.
3. When chicken is done, remove from the slow cooker using a slotted spoon and shred in a bowl using two forks. Add a few tablespoons of leftover cooking liquid to the chicken along with more BBQ sauce until it is coated evenly (you might need to do a little taste testing here to see how delicious it is).
4. Preheat oven to 425 F and set out a piece of parchment paper for assembling.
5. Lay egg roll wrappers flat and top with a spoonful of shredded carrots, one slice of avocado and a spoonful of shredded chicken. Moisten the edges of the egg roll wrapper, fold two opposite edges toward the center and then fold in the remaining two edges, rolling so that the seam is on the bottom.
6. Bake on a parchment lined cookie sheet until lightly browned & crispy (15-20 minutes).
7. Serve with creamy BBQ dipping sauce.


* If you don't have a slow cooker, you could buy shred a rotisserie chicken or cook on the stovetop by boiling in chicken broth for about 30 minutes or until cooked through.








6 Responses to BBQ Chicken & Avocado Baked Egg Rolls

  1. I just love these egg rolls but I don’t think I’ve ever had Stubbs. I’ve seen it so many times, I need to buy some and try it already.

    • Mai-Lis says:

      If you can find the Smoky Mesquite flavor, I think its the best one 🙂 They have a nice clean ingredient list.

  2. This reminds me of some philly cheesesteak egg rolls I had at a restaurant once. Not the same flavors, obvi, but the same novel idea of sticking something totally different into egg rolls! Yum!

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