Chicken Cordon Bleu Egg Rolls recipe

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Ingredients

3 tablespoons butter, divided
2 pounds boneless, skinless chicken breast halves, sliced into thin strips
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded Swiss cheese
1 egg
1 (16 ounce) package egg roll wrappers
1 (8 ounce) package thinly sliced deli ham
1 (8 ounce) package thinly sliced Swiss cheese, slices cut in half
½ cup vegetable oil for frying

Nutrition Info

419.8 calories
carbohydrate: 26.3 g
cholesterol: 110.3 mg
fat: 19.2 g
fiber: 0.7 g
protein: 33.6 g
saturatedFat: 9.5 g
servingSize: -
sodium: 605 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon butter in a skillet. Cook chicken strips until no longer pink in the center, about 10 minutes. Season with salt and pepper. Transfer chicken to a plate.

  2. Melt the remaining butter in the same skillet over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, until well combined, about 1 minute. Increase heat to medium. Add milk gradually. Cook, stirring constantly, until thickened and bubbling, about 7 minutes. Add shredded cheese, salt, and pepper. Cook and stir the sauce until the cheese melts, about 2 minutes. Remove from heat.

  3. Beat egg with 1 tablespoon water in a small bowl.

  4. Lay 1 egg roll wrapper on a work surface. Fold 1 piece of ham in half and place in the center of the wrapper. Top with a half-slice of Swiss cheese and a chicken strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the edges of the wrapper with the egg mixture, fold wrapper in half over the filling and seal the edges. Repeat with the remaining wrappers.

  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  6. Place egg rolls in the hot oil, fry until crispy, about 3 minutes. Drain on paper towels.

Recipe Yield

12 rolls

Recipe Note

I love chicken cordon bleu! I also love egg rolls. If you love both of these as much as I do, you will never make chicken cordon bleu the traditional way again! This is the best of both worlds.

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