Chicken Cordon Bleu Egg Rolls

Chicken Cordon Bleu Egg Rolls 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.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 23 mins

    TOTAL : 48 mins

    SERVING : 12

    YIELD : 12 rolls

  • 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.

  • 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.

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

  • 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.

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

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

Per Serving: 420 calories; protein 33.6g; carbohydrates 26.3g; fat 19.2g; cholesterol 110.3mg; sodium 605mg. If cooking whole breast halves, dice and shred the chicken afterwards and spoon about 1/3 cup of it into each egg roll.