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 oil of your choice

 

Honey Mustard dipping sauce ( At the bottom )

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!


Honey Mustard Dipping Sauce and Salad Dressing

1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

In a small bowl, whisk together all ingredients. Cover

and chill in the refrigerator at least an hour,

preferably overnight.