Cordon Bleu Chicken Egg Rolls

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Chicken Cordon Bleu Eggrolls are packed with all the classic Chicken Cordon Bleu flavor I love in a bite-sized eggroll. "WOW" was the only word that came out of our mouths when we first tried it.

I didn't tell my husband what the flavors would be and when he tried the first one he just looked at me. I couldn't help but smile when he said they tasted like chicken cordon bleu. Later, I wished I had tripled the recipe because I was immediately requested again.

The ingredient list is simple, but the flavors come together as something much more elegant. I am sure they will be done repeatedly in the future. My children loved them as much as my husband and I.

Make the dipping sauce a few hours in advance, if possible. It's delicious right after mixing, but it's even better after a few hours in the fridge.

If you love eggrolls like my family, you'll want to see 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, Ruben's Egg Rolls, and Bacon Cheeseburger Egg Rolls are also on my list to try soon!

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Cooking tip: I use this pan, these tongs, and this tray to make this recipe.

Cordon Bleu Chicken Egg Rolls

Preparation time: 20 minutes.

Cook time: 15 minutes.

Total time: 35 minutes

Servings: 4 servings (about 12 small eggrolls total)

Calories: 378kcal


  • 1 1/2 cups cooked chicken, diced very small
  • 4 ounces black forest ham, thinly sliced ​​and then cut into 1/4 "pieces
  • 4 ounces Swiss or Havarti cheese thinly sliced ​​and then cut into 1/4 "pieces
  • 1 pack of spring roll wrappers
  • 1 beaten egg
  • 2 cups coconut oil or flavorless cooking oil of your choice
  • Honey Mustard Sauce


  • In a medium bowl, combine the chicken, ham, and cheese pieces and stir to mix well. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.

  • Place an individual wrap on a large plate and place a heaping tablespoon of the mixture in the center. Turn from the corner inward and fold the sides as you go. Dip a finger into the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all egg rolls are done.

  • FRYING INSTRUCTIONS: In heavy skillet, heat oil. For my stove, the high stocking works best. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you put an egg roll in the oil. Cook the egg rolls in batches, turning them as needed in the shallow oil. Remove the egg rolls with your tongs and set them aside to drain lightly on a wire rack in a pan or on a plate lined with kitchen paper.

  • 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 them in the oven. Flip the rolls after 10 minutes of cooking and bake an additional 5 minutes, or until golden brown.

  • Let stand a few minutes before eating. The cheese will be very hot. Serve hot with honey and mustard sauce. Enjoy!


Calories: 378kcal | Carbohydrates: 5g | Protein: 27g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 429 mg | Potassium: 228 mg | Sugar: 1g | Vitamin A: 340 IU | Calcium: 237mg | Iron: 1.4mg

{originally published 04/12/12 – notes and recipe photos updated 02/21/17}


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