Chicken Cordon Bleu Egg Rolls Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach two medium boneless skinless chicken breasts in simmering water or low-sodium broth for 12–15 minutes until cooked through. Cool slightly and finely shred using two forks or chop into small bite-sized pieces.

Combine filling ingredients

In a medium bowl, beat together the softened cream cheese, Dijon mustard, and mayonnaise until smooth. Fold in shredded chicken, chopped ham, shredded Swiss cheese, and chopped parsley. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until evenly combined and slightly sticky — this helps the filling hold in the wrapper.

Prepare sealing paste and egg wash

In a small bowl, whisk 2 teaspoons flour with 2 teaspoons water to make a paste for sealing wrappers. In a separate small bowl, whisk 1 egg with 1 tablespoon water to make an egg wash. If using panko, place it in a shallow dish for dredging.

Assemble egg rolls

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the chicken-ham-cheese filling into the center, leaving a 1/2-inch border around edges. Fold the bottom corner up over the filling, then fold the two side corners in snugly. Roll up tightly toward the top corner; brush the top corner with the flour paste to seal. If using panko, gently brush the sealed roll with a little egg wash and roll in panko to coat. Repeat with remaining wrappers and filling (should make about 10–12 egg rolls depending on filling size).

Frying method

Pour 1 1/2 to 2 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat oil over medium-high heat to 350°F (175°C). Fry egg rolls in batches, seam side down, turning occasionally, until golden brown and crisp, 3 to 4 minutes per batch. Use a slotted spoon or tongs to transfer cooked egg rolls to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while you finish frying.

Baking method (alternative)

Preheat oven to 425°F (220°C). Place assembled egg rolls on a parchment-lined baking sheet. Lightly brush each with egg wash and spray or brush with a little oil. Bake 12–15 minutes, turning halfway through, until golden and crisp. For extra crunch, place under the broiler 1–2 minutes at the end watching carefully.

Whisk together 3 teaspoons honey, 3 teaspoons Dijon mustard, 1 teaspoon mayonnaise, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust balance of honey or mustard to preference. Serve alongside warm egg rolls.

Arrange warm Chicken Cordon Bleu Egg Rolls on a platter with the honey mustard dipping sauce. Garnish with extra chopped parsley if desired. Serve immediately.