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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.
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!
Chicken Cordon Bleu Egg Rolls
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
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 4/12/12 – recipe notes and photos updated 2/21/17}
Do you think you could use egg roll wrappers?
Absolutely! These would be great inside just about any kind of wrapper. 🙂 Good luck!
Homemade eggrolls sound deeelish. I've never tried them, but I might have to give them a shot. You made them look easy here!
Oh boy – pinning this to the dinner list too:)
Eggrolls that taste like chicken-cordon-bleu, sound fabulous. I will be pinning this one too. I think this would be something my family would love.
I don't think I would have ever (EVER) thought of putting chicken cordon blue in an egg roll! I love that you went so outside of the box for this swap. And….these look SUPER delicious. Bravo!
You really improved on the 'Ham Snails' 😉 These would make great appetizers!
What a joy to serve something that everyone loves! This recipe sounds like a real winner.
What an amazing idea. Loving this 🙂
Fantastic idea!! Chicken Cordon Bleu was one of the first meals I made for Chris when we started dating.. he would LOVE these!!
I've got to invite you to my next party. And when you ask what you can bring I will tell you a big pile of these, with the sauce too 🙂 Lovely photos and great idea. Have a super week!
Pure genius idea Mary. Absolutely love it!!
Great idea! I'm sure my boys will surely love these chicken cordon bleu eggrolls! Delicious! 🙂
What a clever and insanely delicious idea! My family would love them just as much as yours! I can picture them attacking that platter.
Brilliant idea. Just brilliant. Except that I need way more than triple to feed this hungry horde!
Absolutely brilliant! I can see why you needed to triple the recipe! They'd be gone in a flash around my family!
Very creative and I'm sure delicious! I love your inspiration, from ham snails to chicken cordon bleu, I like the way you think;-)
I want some I want some, look incredible delicious! immediate bookmarked your recipe..good to serve for a party too. YUMMY~!
I love vintage cookbooks. The illustrations, the simplified instructions, the paintings and the yellowed pages et al. Admittedly, I don't own too many of them – just a couple from my mother and grandmother. No wonder the first photograph is brilliant!
Mary this is a great idea. I always want to tweak classic recipes and turn them into something different. I love your rolls because they are out of the ordinary!
very very clever, and no doubt delicious.
the vintage recipe swap sounds like a lot of fun, too.