Chicken Cordon Bleu Egg Rolls

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.

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.

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.

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 Rolls, Reuben Egg Rolls, and Bacon Cheeseburger Egg Rolls are on my list to try soon too!

5 from 1 vote

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Chicken Cordon Bleu Egg Rolls

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Course: Appetizer

Servings: 4 servings (about 12 small eggrolls total)

Calories: 378 kcal

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce. Enjoy!

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