Chicken Cordon Bleu Egg Rolls Recipe

Melt 1 tablespoon butter in a skillet. Cook chicken strips until no longer pink in the center about 10 minutes. Season with salt and pepper. Transfer chicken to a plate.

Melt the remaining butter in the same skillet over medium-low heat. Whisk in flour until smooth. Cook whisking constantly until well combined about 1 minute. Increase heat to medium. Add milk gradually. Cook stirring constantly until thickened and bubbling about 7 minutes. Add shredded cheese salt and pepper. Cook and stir the sauce until the cheese melts about 2 minutes. Remove from heat.

Beat egg with 1 tablespoon water in a small bowl.

Lay 1 egg roll wrapper on a work surface. Fold 1 piece of ham in half and place in the center of the wrapper. Top with a half-slice of Swiss cheese and a chicken strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the edges of the wrapper with the egg mixture; fold wrapper in half over the filling and seal the edges. Repeat with the remaining wrappers.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Place egg rolls in the hot oil; fry until crispy about 3 minutes. Drain on paper towels.