Chicken Cordon Bleu Eggrolls Recipe

Chicken Cordon Bleu Eggrolls

Added: 11th January 2008

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When getting snacks together for Super Bowl parties, I found that finger foods were probably the most popular (these were also fun to fix for sleepovers that my daughter used to have). Baking these instead of deep frying makes them less greasy and easier to prepare. Serve with a Dijon or Chinese Mustard or creamy horseradish dipping sauce.

Shared by cuisinemeister,
Albuquerque, NM

Ingredients

12 slices deli style chicken breast
12 slices shaved ham
12 slices thin cut swiss or muenster cheese
12 eggroll skins
1 Tbs. corn starch
1 Tbs. I Can't Believe it's Not Butter Spray

Directions

Layer the slices of chicken, ham and cheese. Roll these into rolls and place with the exposed seam face down on the edge of the eggroll skin. Wrap the rolled mix in the eggroll skin. Mix the corn starch and water to make a paste. Rub the tail end of the skin with the paste to seal the eggroll. Place eggrolls on a cookie sheet and spray with the Butter to coat evenly. Preheat oven to 325 degrees and bake until desired brown color (the darker the crisper).