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Chicken Cordon Bleu Egg Rolls
25 Prep Time
minutes
7 Cook Time
minutes
32 Total Time
minutes
8 Serving
size
Print Recipe
Ingredients
- 1 cup shredded chicken
- 5 ounces thin sliced deli ham, chopped
- 1 cup shredded pepper jack cheese
- 2 scallions, chopped
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 egg roll wrappers 6 1/2” x 6 1/2” each
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup white wine
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded Swiss cheese
- 1/2 tablespoon brandy
- Vegetable oil or peanut oil, for frying
- Green portion of 1 scallion, chopped, for garnish
Preparation
- In a medium bowl, place the chicken, ham, pepper jack cheese, scallions, garlic, salt, and pepper, mix to fully combine.
- Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1/3 cup of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining wrappers and filling.
- In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 – 3 minutes or until golden brown, turning occasionally. Drain on paper towels; keep warm.
- In a small saucepan, melt the butter over medium-high heat; whisk in the flour and cook for 1 minute. Add in the milk, wine, and nutmeg and whisk continuously until thickened, about 2 – 3 minutes. Add in the Swiss cheese, stirring until melted into mixture. Remove from heat, stir in the brandy.
- Serve egg rolls with cheese fondue sauce on the side, garnish with chopped green portion of scallion and enjoy!
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