Chicken Cordon Bleu Egg Rolls

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Chicken Cordon Bleu Eggrolls are filled with all the classic Chicken Cordon Bleu flavor I love in a bite-size eggroll. “WOW” was the only the word that actually came out of our mouths when we first tasted these.

Chicken Cordon Bleu Egg Rolls are a hand-held twist on classic Chicken Cordon Bleu! get the recipe at

I didn’t tell my husband what the flavors would be and when he tasted the first one, he just stared at me. I couldn’t help grinning when he told me that they tasted just like Chicken Cordon Bleu. I wished later that I had tripled the recipe because they were immediately requested again.

The ingredient list is simple, yet the flavors come together like something so much fancier. I’m certain these will be made repeatedly in the future. My boys loved them just as much as my husband and I did.

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Make the dipping sauce a few hours in advance, if at all possible. It is delicious right after you stir it together, but it is even better after a few hours in the fridge.

Chicken Cordon Bleu Egg Rolls are a hand-held twist on classic Chicken Cordon Bleu! get the recipe at

If you love eggrolls the way my family does, you’ll want to check out these Philly Cheesesteak Baked Eggrolls, and these Italian Eggrolls with Marinara Sauce. (My kids have been eating those Italian Eggrolls since they were babies!)

Buffalo Chicken Egg RollsReuben Egg Rolls, and Bacon Cheeseburger Egg Rolls are on my list to try soon too!

Kitchen Tip: I use this pan, these tongs, and this tray to make this recipe.

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Chicken Cordon Bleu Egg Rolls

4 from 2 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings (about 12 small eggrolls total)


  • 1 1/2  cups cooked chicken diced very small
  • 4 ounces black forest ham sliced deli thin and then chopped into 1/4" pieces
  • 4 ounces Swiss or Havarti cheese sliced deli thin and then chopped into 1/4" pieces
  • 1 package spring roll wrappers
  • 1 egg beaten
  • 2 cups coconut oil or flavorless cooking oil of your choice
  • Honey Mustard Dipping Sauce


  • In a medium size bowl, combine the chicken, ham and cheese pieces and stir to mix thoroughly. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.
  • Place a single wrapper on a large plate and scoop a heaping tablespoon of the mixture into the center of it. Roll from the corner in and fold in the sides as you go. Dip a finger in the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all of the egg rolls have been made.
  • FRYING INSTRUCTIONS: In a heavy weight sauce pan, heat the oil. For my stove, medium high works best. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you place an egg roll in the oil. Cook the egg rolls in batches, turning them as needed in the shallow oil. Remove the egg rolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.
  • BAKING INSTRUCTIONS: Preheat oven to 425 degrees. Place the rolls on a silicone lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown.
  • Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce. Enjoy!


Calories: 378kcal · Carbohydrates: 5g · Protein: 27g · Fat: 27g · Saturated Fat: 16g · Cholesterol: 122mg · Sodium: 429mg · Potassium: 228mg · Sugar: 1g · Vitamin A: 340IU · Calcium: 237mg · Iron: 1.4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 4/12/12 – recipe notes and photos updated 2/21/17}

All the flavors of classic chicken cordon bleu are wrapped up in these Chicken Cordon Bleu Eggrolls! Get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Denise Brown says

    Made these for a small gathering. I couldn’t find the spring roll wrappers so I used Egg Roll wrappers which worked out fine. They were fabulous and everyone wanted the recipe. Will definitely make these again. Made the dipping sauce the night before and had the ham, cheese and chicken also cut up and stirred. Refrigerated. Then when I got home from work, assembled, baked and off to the party. Quick and very easy to make.

  2. Elaine says

    in the center do you mean in the middle of the wrapper when you make the egg roll need pictures to show how thank you

  3. Theda says

    Hi Mary,
    You may have answered this already and if so sorry, how far in advance can I make these. Planning a grad party and wondering if how far in advance I can roll them and then bake them on party day?

    • Mary says

      I have to admit that I prefer the fried taste best, but I almost always bake them just because they’re so EASY to do all at once that way. Enjoy!

  4. Miriam Roberts says

    I have a difficult time in my area finding spring roll wrappers. Egg roll wrappers and wonton wrappers are in grocery store,;but, I prefer the thinner spring roll wrappers. What brand do you use?

    • Mary Younkin says

      I’m not brand loyal, Miriam. Same as you, when I can find them I buy them and stash them in the freezer. I typically pick them up at an Asian market when I’m there.

  5. crnp2001 says

    I REALLY REALLY wanted to love this recipe. I love chicken cordon bleu and spring rolls.

    The positive: the taste was very good, and the dipping sauce was excellent.
    The negative: one MUST soften the wrappers prior to rolling, or they will tear apart. After the first one ripped, I softened each wrapper in warm water for about 30 seconds to allow them to roll. Unfortunately, about half of them still ripped.

    I baked them as directed — when flipping them, most of them ripped apart. We ate them anyway — the taste was fine, but certainly not able to be “dipped” in sauce. We cut them with forks/knives and dipped in the sauce that way.

    Given the amount of work to roll them up, I will just make a chicken cordon bleu casserole next time.3 stars

    • Toshiko says

      You bought the wrong kind of spring roll wrappers. You can’t use the wrappers that are made out of rice, that are round, nearly transparent sheets that must be briefly soaked before rolling. Those are for Vietnamese spring rolls which are not cooked. Vietnamese spring roll wrappers are shelf stable (not sold refrigerated or frozen).

      Granted, this recipe doesn’t specify, but the spring roll wrappers for this recipe are always square, you can barely see through them other than that they are very thin, they are pliable after thawing, and roll up easily unless they’re freezer burned or dried out, and they are always sold frozen in most of the U.S., but rarely carried by U.S. grocery chains. I buy them from Asian market.

      Another option for this recipe are egg roll wrappers, which are always square, opaque, and sold refrigerated or frozen, and i believe are carried by all the major U.S. grocery chains in cities.

      Search google images for “Spring Home spring roll wrappers” or “Wei Chuan spring roll wrappers” and you’ll see pictures of the type of wrapper used in this recipe.