Bacon Water Chestnut Rolls Recipe -
Bacon Water Chestnut Rolls Recipe

Bacon Water Chestnut Rolls

Recipe by  

"Quick and easy! Bacon-chestnut rolls covered in a mayonnaise and hot pepper sauce."

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Ingredients Edit and Save

Original recipe makes 24 rolls Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
  3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2003

I made these for a New Year's eve party and they disappeared quickly. I followed the hints of some previous reviewers and baked them for a total of 45 minutes, turning them over after the first 20 min. Also, I made the sauce using egual parts of mayo, Heinz chili sauce and brown sugar, then added about l Tbsp. of hot pepper sauce for some zing.... very delicious!

Most Helpful Critical Review
Oct 19, 2010

By slicing the water chestnuts in half, you're making them weak and mine split and fell apart. I won't make these again.

Jan 25, 2004

Holy cow! I, too, thought this was a strange combination of ingredients. After one taste, though, I can see why this one has such great reviews! I took these to an appetizer party last night and they were gone almost instantly. I followed what others did and used a whole waterchestnut (2 cans) to 1/2 a slice of bacon (1 lb). I cooked for 45 minutes to get them crispy and turned the midway to allow even browning. I poked toothpicks after cooking so everyone would have an easy time dipping into the sauce and am glad I did. This one is a keeper!

Oct 28, 2007

These went over really well at my birthday party. I cut the bacon into thirds and wrapped them around a halved chestnut. I made them one day in advance. First,I baked them on a broiling pan for about 30 minutes and then turned on the broiler for about 10 minutes to ensure they turned out crispy. I let cool and then tossed them in the sauce. I refridgerated until 30 minutes before I was expecting company, popped them in a 350 oven for about 25 minutes and served hot.

Jan 18, 2006

This recipe is good and is great microwaved (yes, bacon gets crisped in a microwave!) I had to make this at work in the middle of the day so I didn't have any other options but this is the only way I'll make it from now on. I wrapped 1/2 slice bacon around the chestnuts and secured with a toothpick, then placed 5 on doubled up paper towels on a paper plate and microwaved it for a minute. This half cooked them. Then I refrigerated and brought it in the next day. Microwaving for another minute did the trick - they were crispy and hot. The only thing I don't like about this recipe is that the sauce is enough for 4x the number of chestnuts in this recipe. Definitely half or quarter this sauce and you'll still have plenty. Beware the grocery store branded chili sauce - this is just cloaked cocktail sauce, not chili sauce!

Dec 23, 2003

If I could give this one more than five stars...I would. They were incredible! I kind of hesitated as to making it at first as to the combination of the ingredients of the sauce but I am so, so glad that I decided to. This will definitely be on the top of my list to bring to the first barbecue of the year but I know that I will be making them again even before then....many times I am sure. Thank you for a wonderful recipe.

Dec 23, 2003

I'm not a water chestnut fan, but I made these for a reception and they were a HIT! So simple...and so good. I didn't have one left. I used two cans of whole chestnuts and 1 lb. of bacon...using half a slice of bacon for each chestnut...secured by a toothpick (soaked in water to keep from burning) through the middle. GREAT appetizer!

Jul 25, 2003

These were pretty good, the sauce helped their natural flavor really stand out. I used a wire rack set inside a shallow cookie sheet lined with tin foil to keep the little rolls out of puddles of grease as they cooked. Two things I would have changed: 1 turned them over halfway through cooking, 2 kept them in the oven longer. It seemed they didn't turn out as crispy as I wanted my bacon to be- but no one was patient enough for me to put them back in the oven.


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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