barbecue chicken fingers


These three appetizers are simple and quick to prepare. So delicious and liked by adults and kids — can’t get better than that!

Taco-Style Egg Rolls


  • 2 tablespoons oil

    Taco-style egg rolls
    Photo Credit: @frumfoodie
  • ½ red onion, diced
  • 1 cube frozen garlic
  • Pinch salt
  • Pinch black pepper
  • ½ pound ground beef
  • ½ red pepper, diced
  • ¼ cup canned corn
  • 2 tablespoons taco seasoning
  • 7 large egg-roll wrappers, defrosted
  • Oil for frying (optional)


  1. Heat pan with 2 tablespoons of oil on medium heat. Add diced red onions and cook for 5–8 minutes, stirring occasionally. Add frozen garlic cube, salt, and pepper and mix until the frozen garlic is melted.
  2. Add the ground beef and break up into small pieces.
  3. Add red pepper and cook for an additional five minutes. Then add corn and cook for an additional two minutes.
  4. Let meat filling cool for a few minutes before filling egg rolls. Place about two tablespoons of the meat mixture into the center of the egg roll wrapper. Roll the wrapper about halfway, fold over the corners, and roll the rest of the way. Use a little bit of water on your fingers to close up the egg roll.

Baking Method:

Preheat oven to 375°F and line a baking sheet with parchment paper. Place egg rolls on a baking sheet and spray each egg roll liberally with cooking spray. Bake for 15 minutes, rotating each egg roll halfway through the cooking time.

Frying method:

Heat frying pan with oil on medium heat. Fry each egg roll on both sides until golden and crispy.

Super-Snacks-Crusted Chicken Fingers With Barbecue Dipping Sauce



  • 2 eggs
  • ½ cup flour
  • 4 bags of BBQ Super Snacks
  • 5 pieces thin chicken cutlets
  • Oil for frying

Barbecue Garlic Dipping Sauce Recipe

  • ¼ cup barbecue sauce
  • ¾ cup mayonnaise
  • 1 cube frozen garlic


  1. Place Super Snacks in food processor and pulse until they turn into crumbs.
  2. Place eggs, flour, and Super Snacks into separate bowls. Cut chicken into thin strips and first place into egg, then flour, then egg again; lastly, coat in the Super Snacks.
  3. Heat frying pan with oil. Place chicken gently into frying pan right after coating to prevent the Super Snacks crumbs from falling off. Fry in oil on both sides until golden-brown.
  4. Place dipping sauce ingredients in blender or food processor and pulse until smooth.

Salami-And-Onion-Filled Puff Pastry Cups


salami and onion filled puff pastry cups
  • 1 package puff pastry cups
  • ½ of a whole salami
  • 1 large onion
  • 1 tablespoon oil
  • 1 frozen garlic cube
  • 1 tablespoon mustard
  • 1½ teaspoons onion soup mix
  • Pinch black pepper
  • ½ tablespoon brown sugar


  1. Bake puff pastry cups according to package directions.
  2. Dice onion and salami and add onion to a pan on medium heat with a little oil.
  3. Sauté onions until translucent and then add the frozen garlic cube.
  4. Once garlic has dissolved, add cubed salami and cook for about five minutes.
  5. Add onion soup mix, mustard, pepper, and brown sugar. Once combined, remove from heat and let cool.
  6. Remove puff pastry covers from the cups and fill them with salami and onion mixture.

All recipes are courtesy of @frumfoodie by Sarah Botwinick.

Sarah Botwinick is a food blogger and recipe developer. She can be contacted via email or through Instagram @frumfoodie.


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