It's the first Sunday of the month and time for the Vintage Recipe Swap. In case you didn't guess already, I am ecstatic with how well this month's recipe turned out. Our recipe this time was for Ham Snails. As I read through the above recipe, I found myself thinking about one of my favorite rolled recipes, Chicken Cordon Bleu made with ham and Swiss cheese. That led to ideas for rolling it differently, which naturally led me back around to eggrolls. My family is hooked on homemade eggrolls. Baked or fried, they are always a hit. This was the perfect excuse to come up with something new.
The ingredients are quite simple and the method is as well. The real time spent is prepping the rolls and then cooking them. Make the dipping sauce a few hours in advance, if at all possible. It is delicious after an hour in the fridge. It is even better after a full day in the fridge.
Chicken Cordon Bleu Eggrolls
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 cooking oil of your choice
Honey Mustard Dipping Sauce
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. Enjoy!
Click here to see all the great recipes that the other swappers came up with this month!