It was Halloween night and there was nothing but buckets of rain in the forecast.
Luckily we had already gone trick or treating the weekend before.
But we still wanted to make it a fun night so we planned a garage pumpkin painting party with fun snacks!
The only real prep work here is slicing up the chicken, deli sliced ham, and swiss cheese.
I attempted to make them into equal size strips that would fit perfectly into each wonton wrapper.
In the center of an egg roll wrapper lay a strip of chicken and some strips of ham and swiss cheese.
Next, dip your finger in some water and trace it along the edges.
Then, fold in the corners and roll it up.
Pressing the seams together slightly to make sure they are sealed.
Then fold the front corner over the filling.
And roll up into an adorable little egg roll.
Pour just enough vegetable oil into a small skillet to fill about 1 inch deep.
I heat it over medium heat for about 5 minutes, or until the oil is around 350 degrees.
Place 3 egg rolls in the oil at a time, fry about 1 to 2 minutes per side and drain on paper towels.
Repeat with remaining Chicken Cordon Bleu Egg Rolls.
I like to make my own honey mustard sauce for dipping by whisking together equal parts dijon mustard and honey.
If you like Chicken Cordon Bleu Egg Rolls, you might also like…
Homemade Pepperoni Pizza Rolls (also uses wonton wrappers)
Italian Egg Rolls Recipe
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Chicken Cordon Bleu Egg Rolls
A fun twist on traditional egg rolls, dipped in honey mustard
- 1/2 cup dijon mustard
- 1/2 cup honey
- 12 egg roll wrappers
- 1 pound cooked chicken breasts cut into strips
- 1/2 pound thick cut deli ham cut into strips
- 1/2 pound swiss cheese slices cut into strips
- 1/4 cup water
- vegetable oil (enough to fill a small skillet 1 inch deep)
Whisk together the dijon mustard and honey, set aside.
Lay each egg roll wrapper flat and diagonal, with a corner facing toward you. In the center place a chicken strip and a few strips of ham and cheese .
Dip your finger in the water and trace around the edges of the egg roll wrapper. Fold the corners in and roll up the wrapper, pressing the seams closed. (see pictures in post above for assistance).
In a small skillet, pour enough vegetable oil to fill 1 inch deep. Heat over medium heat for 5 minutes, or until the oil is about 325 to 350 degrees.
Place 3 egg rolls at a time into the oil for 1 to 2 minutes, flip and fry an additional 1 to 2 minutes. Place on paper towels to remove excess oil. Repeat with remaining egg rolls.
Serve with the honey mustard sauce for dipping.
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