• Combine the chicken, bacon, barbecue sauce, Land O'Lakes Sharp Cheddar American Blend, chives or parsley, garlic, and crushed red pepper flakes in a bowl and mix well to combine. The mixture should hold together when pinched between two fingers.
• Lay one egg roll wrapper in front of you like a diamond with a point facing your belly. Scoop about 1/4 cup of the filling into the center of the egg roll wrapper and compact it into a tube shape so that it runs from side to side. Fold the point of the egg roll wrapper nearest you over the tube of filling and pull back gently on it to compact it further. Fold the left side in over that followed by the right side, and gently roll it away from you until you have just a couple inches left. Moisten your finger and run it along the edge of the egg roll wrapper, then finish rolling it up, smoothing the seam with your finger to help hold it in place.
• Repeat until you run out of filling and wrappers.

To Fry:

• Heat your oil to 340°F. Lower several egg rolls into the oil, taking care not to overcrowd them. Fry for 6 minutes, or until light golden brown. Remember they will continue to darken as they drain! Transfer the fried egg rolls to a paper towel lined plate to drain and repeat frying batches and draining. Let cool for at least 5 minutes before attempting to eat!

To Bake:

• Preheat your oven to 350°F. Line a baking sheet with aluminum foil and spritz lightly with oil or non-stick cooking spray. Lay the egg rolls on the baking sheet and spritz them lightly with the oil or non-stick cooking spray. Bake for 25-30 minutes, turning halfway through, or until golden brown and delicious. The will be slightly less crisp than their fried counterparts, but still delicious.