Barbecue Chicken Spring Rolls

Barbecue Chicken Spring Rolls are full of flavor with fresh vegetables, barbecue chicken, bacon, Avocado Ranch dressing, and a drizzle of barbecue sauce.

The spring weather has finally arrived, and I say finally because just last week, we had fresh snow in our yard.

With the warmer weather, though, comes grill season. I love grilling, not just because of all the amazing grilled tastes but also because of the smell. I love grill season with ribs, chicken, hot dogs, or hamburgers waft my way.

My favorite meal to make on the grill is a barbecue chicken salad. And while I could eat this for every meal, my family not so much. So I decided to make my favorite salad with a twist, turning it into fun finger food for the kids. These Barbecue Chicken Spring Rolls are easy, delicious, and flavorful. And did I mention bacon? Your family is going to love them, especially because you can customize the flavors specific to your individual palates. Make them as a meal or serve as an appetizer, either way this recipe is ready in just 30 minutes.

All ingredients are simple and easy to pick up together at your local King Soopers or other Kroger brand stores. You see, my family loves ranch. No, seriously, my husband takes his ranch dressing very seriously. Upon sitting at a restaurant, he will ask to try a side of it before deciding if we stay or not. We know all the best restaurants in town according to their ranch.

Enjoy the spring weather and save time making dinner with these Barbecue Chicken Spring Rolls. Grilled chicken has never tasted so good.

How do you make Barbecue Chicken Spring Rolls?

Add chicken to a medium mixing bowl and season with salt and pepper. Add barbecue sauce and toss to coat. Let the chicken marinate in the fridge while you are preparing the vegetables.

Tear lettuce apart. Using the bib lettuce, 1-2 leaves per roll will work. Cut carrots into 3 to 4-inch lengths; then cut each piece half-length-wise, making 12 strips in total.

Cut the cucumber into 3-4 inch pieces. Cut in half lengthwise, then cut each half into six strips, making 12 total strips. I cut off the center strip with the seeds from each piece. Roughly dice the green onions and set aside.

Heat the grill and remove the chicken from the fridge. Add the chicken to the grill, and grill for about 6-7 minutes on each side or until the juices are running clear and the chicken has reached an internal temperature of 165 degrees. Remove the chicken from the grill and set aside to cool. Then slice or chop the chicken and set it in a new bowl.

Prepare rolls. Using a dinner-sized plate, fill it with water. Dip both sides of the spring roll skins in the water, moderately soaking; I press it down in the water. Remove from water and set on the counter. It may take a minute or two to soften.

In the center of the wrap, place one lettuce leaf, 2-4 chicken strips or about 1/4 cup of diced chicken, 1 carrot strip, 1 cumber strip, and 1 strip of bacon (or more for you bacon addicts).

Then drizzle the chicken and toppings with barbecue sauce and New Avocado Ranch Dressing. Add your desired amount. I suggest adding about 1/2 teaspoon Avocado Ranch and 1/4 teaspoon barbecue sauce. Top with 1-2 teaspoons of green onions.

Roll the rice paper tightly. To easily do this, gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go, just like you would a burrito. Make sure it is tightly wrapped, though, because it makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.

Repeat with the remaining ingredients. Place on a serving plate. Cut the rolls in half and top with leftover green onions. We love to add wonton strips. Serve with additional Avocado Ranch or barbecue sauce, if desired.

Be sure to try these other Barbecue-inspired recipes: Best Ever Sweet Barbecue Chicken, Slow Cooker Barbecue Chicken Taquitos, and Sweet & Tangy Barbecue Meatballs.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Barbecue Chicken Spring Rolls

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 10 -12

Calories: 252 kcal

Barbecue Chicken Spring Rolls are full of flavor with fresh vegetables, barbecue chicken, bacon, Avocado Ranch dressing, and a drizzle of barbecue sauce.

ByBy: Sandra

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Ingredients

 

• ▢ 1 pound chicken breast approximately 2 chicken breasts
• ▢ 6 slices bacon cooked and pieces cut in half
• ▢ 1 cup barbecue sauce
• ▢ 3 medium carrots peeled
• ▢ 1/2 cucumber peeled
• ▢ 1 bunch green onions
• ▢ 1 head bib lettuce
• ▢ 1/4 cup New Ranch Avocado Dressing
• ▢ salt & pepper to taste
• ▢ 10-12 rice spring roll wraps aka rice paper

Additional Toppings

• ▢ wonton crackers
• ▢ barbecue sauce
• ▢ green onions
• ▢ fresh avocados

Instructions

 

• Add chicken to a medium mixing bowl and season with salt and pepper. Add barbeucue sauce and toss to coat. Let the chicken marinate in the fridge while you are preparing the vegetables.
• Tear lettuce apart. If you use the bib lettuce, 1-2 leaves per roll will work. Cut carrots into 3 to 4 inch lengths; then cut each piece in half-length wise, making 12 strips total. Cut the cucumber in to 3-4 inch pieces. Cut in half length wise, and then cut each half into 6 strips, making 12 strips total. I cut off the center strip with the seeds from each piece. Roughly dice the green onions and set aside.
• Heat grill and remove chicken from fridge. Add the chicken to the grill, and grill about 6-7 minutes on each side or until juices are running clear and chicken has reached an internal temperature of 165 degrees. Remove chicken from grill; set aside to cool. Then slice or chop chicken and set in a new bowl.
• Prepare rolls. Using a dinner sized plate, fill with water. Dip both sides of the spring rolls skins in the water, moderately soaking; I press it down in the water. Remove from water and set on counter. It may take a minute or two to soften.
• In the center of the wrap, place one lettuce leaf, 2-4 chicken strips or about 1/4 cup of diced chicken, 1 carrot strip, 1 cumber strip and 1 strip of bacon (or more for you bacon addicts).
• Then drizzle the chicken and toppings with barbecue sauce and New Avocado Ranch Dressing. Add your desired amount. I suggest adding about 1/2 teaspoon Avocado Ranch and 1/4 teaspoon barbecue sauce. Top with 1-2 teaspoons of green onions.
• Roll the rice paper tightly. To easily do this, gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go. Just like you do a burrito. Make sure it is tightly wrapped though because it makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.
• Repeat with remaining ingredients. Place on serving plate, cut the rolls in half and top with left over green onions and we love to add wonton strips. Serve with additional Avocado Ranch and barbecue sauce if desired.

NUTRITION

Calories: 252kcalCarbohydrates: 25gProtein: 13gFat: 10gSaturated Fat: 2gCholesterol: 41mgSodium: 622mgPotassium: 403mgFiber: 1gSugar: 10gVitamin A: 3710IUVitamin C: 3.5mgCalcium: 38mgIron: 1.4mg

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