Chicken Cordon Bleu Egg Rolls

I love fusion foods. I recently watched a video of someone making Philly cheesesteak egg rolls. They looked delicious and I want to try them for myself soon. They also had me wondering what other foods I could fuse with an egg roll. Then, this idea for chicken cordon bleu egg rolls with a Dijon-parmesan dipping sauce came to mind and I knew that I needed to immediately experiment. They turned out even better than I envisioned inside of my head! I love the dipping sauce, but these egg rolls would probably also taste amazing with a garlic alfredo sauce.

Here is what you’ll need:

• 1 chicken breast
• bacon pieces
• cream cheese
• parmesan cheese
• swiss cheese
• ham- thinly sliced
• milk
• butter
• chicken broth
• Dijon mustard
• Worcestershire sauce
• egg roll wrappers- they are easy to make on your own, but store-bought works too
• corn starch (or flour)
• Badia Complete Seasoning (if you cannot find this, it is just a mixture of garlic, onion, salt, and various herbs)
• salt
• black pepper

Recipe:

For the egg rolls-

• 1 breast
• 1/4 cup bacon pieces- cooked
• 4 oz cream cheese- softened
• Badia Complete Seasoning
• Salt and pepper- to taste
• ham- thinly sliced- amount depends on personal preference- I use about 20 slices
• swiss cheese- amount depends on personal preference- I use about 8 slices of baby swiss
• egg roll wrappers- depends on size- I use 15 wrappers measuring 3 1/2 inches; store bought wrappers might be bigger

For the dipping sauce-

• 2 TBS butter
• 1 TBS cornstarch (or 2 TBS flour)
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 TBS Dijon mustard
• 1 tsp Worcestershire sauce
• 1/3 to 1/2 cup parmesan cheese
• A dash of onion powder
• salt and pepper- to taste

Instructions:

Dice the chicken into small pieces, then place in a bowl. Generously season the chicken with Badia Complete seasoning, then mix until well-coated. Cook the chicken. In another bowl, mix the bacon pieces, cream cheese, a dash of Badia Complete seasoning, and a dash of salt. Add the cooked chicken to the cream cheese mixture. If the mixture seems dry, add a little bit of milk.

Dice the ham and swiss cheese into small pieces.

Lay out an egg roll wrapper like a diamond. Sprinkle some ham and swiss pieces onto the middle of the egg roll wrapper. Place 1 to 2 TBSP of the chicken mixture on top of the ham and swiss. Sprinkle more ham and swiss on top of the chicken. Fold the bottom corner up and over to the other side of the filling (less than halfway between the other side of the filling and the top corner). Fold the side corners over as much as you can over the bottom corner. Dip your fingers in water, then use the moistened fingers to seal the edges. Fold the top corner over the other three corners and seal all of the edges. Repeat the process with the remaining egg roll wrappers. If you desire, brush the filled and rolled egg rolls with egg wash.

Preheat your oven to 200 F. Heat oil in a pan on the stove and fry the egg rolls until all sides are crispy and golden brown. Dry the fried egg rolls with a paper towel, place on a baking sheet, then pop them into the oven to keep warm while you make the dipping sauce.

Melt 2 TBSP in a sauce pan. If you are using cornstarch, measure 1/4 cup of milk into a bowl. Add 1 TBSP of cornstarch to the milk and whisk until well-combined. Whisk the milk/cornstarch mixture into the sauce pan with the butter and quickly add the rest of the milk and chicken broth. (If you are using flour, add the flour to the melted butter, mix until combined, then add your milk and chicken broth). Mix in the Dijon, Worcestershire sauce, and a dash of onion powder. Stir the sauce until it’s bubbly and thickened. Add the parmesan cheese and mix until it’s melted. Add salt and pepper to taste. Remove the sauce from the stove and serve fresh with warm egg rolls.