Chicken Cordon Bleu Eggrolls

I think I made Chicken Cordon Bleu once, maybe 20 years ago?? It was yummy, but for me back then it was a bit time consuming and not worth the effort (prep and bake time).  When I found this recipe for Chicken Cordon Bleu Eggrolls I wanted to try it again.  Well, what can I say, this whole fusion of West and East; in concept it sounded pretty good, but one way to find out is to try it!


recipe makes approximately 1 dozen small eggrolls

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 oil of your choice
Honey Mustard Dipping Sauce (see below)

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 eggrolls have been made.

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 eggroll in the oil. Cook the eggrolls in batches, turning them as needed in the shallow oil. Remove the eggrolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.

Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce.

Honey Mustard Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

In a small bowl, whisk together all ingredients. Cover and chill in the refrigerator at least an hour, preferably overnight.

I had some chicken left over so I added some Peruvian chili pepper pastes (2 different types), chopped cilantro, some cumin, chopped sweet potatoes,  and Monterey Jack cheese and proceeded with the Peruvian Empanada Eggrolls!

My opinion:  Well, the family really loved the Chicken Cordon Bleu Eggrolls!  Tastes like Cordon Bleu, but takes less time and tastes wonderfully awesome (especially with the Honey Mustard Sauce)!!
I personally LOVED the Peruvian Empanada Eggrolls!!  Seriously, at this point, you can make anything into eggrolls –lol!!   I would think these eggrolls will be a great appetizer menu!!


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