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
{originally posted 4/12/12 – recipe notes and photos updated 2/21/17}
Kim Bee says
Get outta town. These are so cool. This is such a unique and inspired idea. I think hubs and my son would eat the whole batch before I even got to try one. Great job this month.
Chris says
Pinned this and I am definitely going to try these! Great idea! Crispy and delicious looking, which I was at your house this night.
Lana says
My girls are going to love you for this one! What a great twist on the recipe! And I always have leftover chicken hidden somewhere in the fridge:)
chiken recipes says
I love home made food.Basically egg is nutritious food that to your providing egg roles very spicy food.I like your recipe.Thank you for providing good recipe.
Becki's Whole Life says
I love the whole vintage recipe swap idea! These sound perfect and honey mustard is a great dipper for them.
Apron Appeal says
I think I just found the recipe to prepare for my friend's housewarming party. I am pretty sure I'll be dreaming about these tonight.
Apron Appeal says
Mary, if you meant to have links to the Honey Mustard Dipping Sauce on this post, they don't appear to be working.
Mary says
Thanks, Gwen! I fixed the link. I hope you like them as much as we do. I'm making them again next week. Have a great day!
Jackie says
These were very good!! and the dipping sauce is wonderful for chicken tenders as well!!
mamaleann says
Do you think I could bake these instead of frying?
Mary says
Sure. I bake eggrolls all the time. They won't be as crispy, but they will still be delicious. You can follow the baking directions in this post, for help. https://barefeetinthekitchen.com/2012/03/baked-filipino-lumpia.html
Traci says
If you want to bake them, I spray them with cooking spray and cook them at 400 for about 10 minutes, or brown, and turn them over and brown the other side.
Anonymous says
can you freeze these and cook at a later time? If yes, cook frozen or thawed?
Mary says
They should freeze fine either way. I'd line them up on a baking sheet and flash freeze them before storing them in a ziploc freezer bag. You can fry them straight from the freezer without thawing. Add an additional 1-2 minutes to the cooking time, if they are frozen.
leegordy801 says
Can't wait to try these!
Jamie says
I made these Eggrolls a while back and they're delicious!
Something about Asbestos Lawyer Philadelphia PA says
I cannot say enough good things about this recipe! My hubby and I have been making it for a few years, and it is a huge hit every time. We don't make any changes to the filling recipe, though sometimes we use won ton wrappers to make cute little mini egg rolls. Sometimes we make extra filling to serve over rice – delicious!
Jamie says
These are so good! My fam loves them!
gregg says
I found it easier to wrap the chicken and cheese in the ham then roll it up in the wrapper..
Ashley @ Wishes & Dishes says
I am an egg roll fanatic and love these! Pinning!
Larry says
Clever idea Mary
Danielle says
I will definiteness be making these. I never thought to make something like this in an eggroll form. I’m now wondering what else I can turn into eggrolls! What a wonderful idea!