Keto Crispy Baked Chicken-Broccoli Egg Rolls
Golden, crispy egg rolls packed with seasoned BBQ-rubbed chicken and roasted broccoli, served alongside warm roasted zucchini and creamy ranch dip. This hearty appetizer or light meal transforms leftover roasted chicken into something special with a smoky spice blend and tangy BBQ sauce filling. The egg rolls bake to perfection in the oven, creating a healthier alternative to deep-fried versions while maintaining that satisfying crunch. Perfect for game day, family dinners, or meal prep.
Ingredients
- 2 whole chickens, cut into 8 pieces, bone-in and skin-on
- 1 tablespoon mild chili powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons light olive oil
- 4 cups BBQ-rubbed chicken, chopped
- 6 cups broccoli, roasted
- 4 zucchini, sliced and roasted
- parve ranch dressing, store-bought
- ½ cup BBQ sauce, store-bought
- 12 egg roll wrapswonton wrappers1:1crispyeggs-free
smaller portions
- cooking oil spray or light olive oil
Instructions
- 1
Preheat oven to 450 degrees Fahrenheit and line baking sheets with parchment paper
- 2
Arrange chicken pieces in single layer on prepared pans
- 3
Mix chili powder, onion powder, salt, garlic powder, paprika, and cumin in small bowl
- 4
Sprinkle spice mix evenly over tops and bottoms of chicken pieces
- 5
Drizzle oil over chicken and massage to coat, including under skin
- 6
Roast uncovered on top rack for about 50 minutes until golden
- 7
Transfer hot chicken to storage container and pour pan juices over top
- 8
Let cool completely, cover and refrigerate
- 9
Preheat oven to 425 degrees Fahrenheit for egg rolls
- 10
Line baking sheet with parchment and grease with cooking spray
- 11
Mix chopped chicken, broccoli, and BBQ sauce in medium bowl
- 12
Place egg roll wrapper on work surface with small bowl of water nearby
- 13
Fill wrapper with roughly 1/4 cup chicken mixture
- 14
Fold bottom up, fold in sides, and roll to enclose filling
- 15
Dab water on edge to seal and place seam side down on baking sheet
- 16
Repeat to make 12 egg rolls total
- 17
Spray egg rolls with cooking oil spray
- 18
Bake for 30 minutes until golden brown and crisp
- 19
Spread zucchini on another parchment-lined baking sheet
- 20
Warm zucchini in oven for about 20 minutes
- 21
Serve egg rolls with ranch dip and zucchini on the side
Tips
Make extra BBQ-rubbed chicken to serve as a main dish one night and use leftovers for the egg rolls later in the week.
Seal egg roll edges well with water to prevent filling from leaking during baking.
Spray egg rolls generously with oil for maximum crispiness without deep frying.
Good to Know
Cooked chicken keeps refrigerated up to 4 days. Baked egg rolls best eaten fresh but can be stored 2-3 days refrigerated.
Prepare BBQ chicken up to 3 days ahead. Assemble egg rolls morning of serving and bake when ready.
Serve egg rolls immediately while hot and crispy with ranch dip and warm zucchini on the side.
Common Mistakes
Don't overfill egg rolls or they'll burst during baking
Seal edges thoroughly with water to prevent leaking
Don't skip the oil spray or egg rolls won't crisp properly
Substitutions
smaller portions
FAQ
Can I freeze the assembled egg rolls?
Yes, freeze assembled unbaked egg rolls on a tray, then transfer to bags. Bake from frozen, adding 5-10 minutes to cooking time.
What if I don't have BBQ sauce?
Mix ketchup with a bit of brown sugar, vinegar, and Worcestershire sauce, or use teriyaki sauce for an Asian twist.
How long do leftover egg rolls keep?
Refrigerate up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness rather than microwaving.