Sunday, April 1, 2012

Chicken Cordon Bleu Eggrolls

Chicken Cordon Bleu Eggrolls recipe by Barefeet In The Kitchen
"Wow" - That is the word that actually came out of both of our mouths when we first tasted these. I didn't tell my husband what the flavors would be and when he tasted the first one, he just stared at me. I grinned when he told me that they tasted just like Chicken Cordon Bleu. I wished later that I had tripled the recipe, because they have already been requested again. The ingredient list is simple, yet the flavors come together in a surprisingly flavorful combination. I'm certain these will be made repeatedly in the future. My boys loved them just as much as my husband and I did.


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 by Barefeet In The Kitchen


Chicken Cordon Bleu Eggrolls
recipe makes approximately 1 dozen small eggrolls
(printable recipe)

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 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!




35 comments:

  1. Do you think you could use egg roll wrappers?

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    1. Absolutely! These would be great inside just about any kind of wrapper. :) Good luck!

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  2. Homemade eggrolls sound deeelish. I've never tried them, but I might have to give them a shot. You made them look easy here!

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  3. Oh boy - pinning this to the dinner list too:)

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  4. Eggrolls that taste like chicken-cordon-bleu, sound fabulous. I will be pinning this one too. I think this would be something my family would love.

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  5. I don't think I would have ever (EVER) thought of putting chicken cordon blue in an egg roll! I love that you went so outside of the box for this swap. And....these look SUPER delicious. Bravo!

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  6. You really improved on the 'Ham Snails' ;) These would make great appetizers!

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  7. What a joy to serve something that everyone loves! This recipe sounds like a real winner.

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  8. What an amazing idea. Loving this :-)

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  9. Fantastic idea!! Chicken Cordon Bleu was one of the first meals I made for Chris when we started dating.. he would LOVE these!!

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  10. I've got to invite you to my next party. And when you ask what you can bring I will tell you a big pile of these, with the sauce too :) Lovely photos and great idea. Have a super week!

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  11. Pure genius idea Mary. Absolutely love it!!

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  12. Great idea! I'm sure my boys will surely love these chicken cordon bleu eggrolls! Delicious! :)

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  13. What a clever and insanely delicious idea! My family would love them just as much as yours! I can picture them attacking that platter.

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  14. Brilliant idea. Just brilliant. Except that I need way more than triple to feed this hungry horde!

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  15. Absolutely brilliant! I can see why you needed to triple the recipe! They'd be gone in a flash around my family!

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  16. Very creative and I'm sure delicious! I love your inspiration, from ham snails to chicken cordon bleu, I like the way you think;-)

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  17. I want some I want some, look incredible delicious! immediate bookmarked your recipe..good to serve for a party too. YUMMY~!

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  18. I love vintage cookbooks. The illustrations, the simplified instructions, the paintings and the yellowed pages et al. Admittedly, I don't own too many of them - just a couple from my mother and grandmother. No wonder the first photograph is brilliant!

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  19. Mary this is a great idea. I always want to tweak classic recipes and turn them into something different. I love your rolls because they are out of the ordinary!

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  20. very very clever, and no doubt delicious.
    the vintage recipe swap sounds like a lot of fun, too.

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  21. Get outta town. These are so cool. This is such a unique and inspired idea. I think hubs and my son would eat the whole batch before I even got to try one. Great job this month.

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  22. Pinned this and I am definitely going to try these! Great idea! Crispy and delicious looking, which I was at your house this night.

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  23. My girls are going to love you for this one! What a great twist on the recipe! And I always have leftover chicken hidden somewhere in the fridge:)

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  24. I love home made food.Basically egg is nutritious food that to your providing egg roles very spicy food.I like your recipe.Thank you for providing good recipe.

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  25. I love the whole vintage recipe swap idea! These sound perfect and honey mustard is a great dipper for them.

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  26. I think I just found the recipe to prepare for my friend's housewarming party. I am pretty sure I'll be dreaming about these tonight.

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  27. Mary, if you meant to have links to the Honey Mustard Dipping Sauce on this post, they don't appear to be working.

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    1. Thanks, Gwen! I fixed the link. I hope you like them as much as we do. I'm making them again next week. Have a great day!

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  28. These were very good!! and the dipping sauce is wonderful for chicken tenders as well!!

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  29. Do you think I could bake these instead of frying?

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    1. Sure. I bake eggrolls all the time. They won't be as crispy, but they will still be delicious. You can follow the baking directions in this post, for help. http://www.barefeetinthekitchen.com/2012/03/baked-filipino-lumpia.html

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    2. If you want to bake them, I spray them with cooking spray and cook them at 400 for about 10 minutes, or brown, and turn them over and brown the other side.

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  30. can you freeze these and cook at a later time? If yes, cook frozen or thawed?

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    1. They should freeze fine either way. I'd line them up on a baking sheet and flash freeze them before storing them in a ziploc freezer bag. You can fry them straight from the freezer without thawing. Add an additional 1-2 minutes to the cooking time, if they are frozen.

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