Barbeque Chicken Eggrolls

• 1 1/2 lb boneless skinless chicken breasts
• 2 tbsp my spice rub, or your favorite. My recipe for the spice rub is attached in direction step #1
• 1 Shallot, chopped
• 2 cloves of garlic minced
• 1 small stalk of celery, chopped
• 1 tbsp olive oil
• 1 1/2 cup grated or shredded Italian four cheese blend
• 1/2 cup barbeque sauce, I used my sauce recipe attached in step #5 or use your favorite. Have more avalable fod dipping egg rolls in.
• 2 tbsp sour cream
• 6 oz package of egg roll wrappers
• 1 egg beaten with 1 teaspoon water called an egg wash

1. Rub chicken all.over with spice rub Spice rub recipe attached below
2. Heat olive oil.in large saute pan, add seasoned chicken and cook, turning once until cooked through about 5 minutes on each side
3. Remove chicken to a plate.
4. Add shallot, garlic and celery to pan chicken was cooked in and cook until softened, 2 to 3 minutes cool
5. Shred cooled chicken into a bowl
6. Add barbeque sauce, recipe attached below cooled vegetables,cheese, and sour cream, mix together
7. MAKE EGGROLLS
8. Lay each eggroll wrapper flat, brush all edges with egg wash
9. Place about 2 tablespoons filling on the end of eggroll wrapper
10. Roll up folding sides over as you go
11. Roll up into tight cylinder
12. Heat canola oil in a Dutch oven or large pot filling it halfway with oil.. Heat oil to 325 fry eggrolls until golden about 5 minutes.
13. Do not crowd cook in batches.
14. Transfer to wire rack to drain.
15. Serve with extra barbeque sauce for dipping.
16. These eggrolls can be individually frozen.
17. To reheat place on non stick sprayed wire rack placed on a baking pan.
18. Preheat oven to 425 and heat 5 to 7 minutes turning once.
19. Thaw before heating

chicken breasts, spice rub, shallot, garlic, stalk of celery, olive oil, four cheese, barbeque sauce, sour cream, egg roll, egg

Taken from cookpad.com/us/recipes/359125-barbeque-chicken-eggrolls (may not work)