Roll it up……
With summer in full swing the kids are keeping me incredibly busy. We seem to be going somewhere, and doing something, every day. That would explain why I have been falling behind on my recipes. I am so sorry for that, but once school is back in full swing in a few weeks I will be back to my normal scheduled programing. But the recipes you are getting are still fresh, unique, healthier, and full of flavor.
By now I am sure you have figured out that I have a serious obsession with egg roll and won ton wrappers. I swear, there isn’t anything you can’t fill them with! I love crunchy egg rolls, but I can’t stand greasy egg rolls. So, until I invest in an air fryer, I bake them. In the past I would bake them plain and it worked pretty well, but with this recipe I decided to lightly brush them with oil. So, flaky and crunchy. Just absolutely yummy! Each egg roll runs about 200 calories but has a lot less fat than a traditional fried egg roll. You won’t regret trying these.
I decided to take an old classic and throw it in an egg roll. If you are a cordon bleu lover, you won’t want to miss this recipe. It is packed with all the flavors, plus a few extra that gives them a little Asian fusion, and you get a bonus of better for you honey mustard dipping sauce that I used Honey 2.0 to bump up the health factor. (Honey 2.0 has added fiber and is 1/3 of the calories, while still being REAL honey.) If you can find thin sliced Swiss cheese, you can reduce the calories even more. And once again I have created a recipe that can be eaten hot or cold. That is always a win, especially when it is 95’f out! You could pair this yummy creation with chilled lemon risotto or a spicy rice dish for flair.
These egg rolls are so incredibly easy that there aren’t a whole lot of tips to be given except that you need to be sure that the filling is cool before putting it in the wrappers or they will get soggy. That is basically it. Wrap them according to the directions on the egg roll wrapper, I use Nasoya. My oven cooks unevenly so I had to turn the pan several times so the egg rolls wouldn’t burn, but if your oven works properly you shouldn’t need to turn the pan, but after 10 minutes you will need to flip the egg rolls over, so they can cook for 5 more minutes and crisp up. For the chicken I just chopped up a chicken breast that I had cooked in a little bit of coconut oil and seasoned with salt and garlic powder, but you can use any type of chicken breast that you would like. No matter what you pair these with, whether you eat them hot or cold, sit back, relax, and enjoy!
What will your classic pairing be?
Chicken Cordon Bleu Egg Rolls with Honey Mustard Dipping Sauce
By Angie Gouchenour
6 Egg Rolls
6 egg roll wrappers
½ teaspoon coconut oil
¼ cup diced celery
¼ cup chopped onions (I used frozen)
1 cup chopped chicken breast (see the notes above)
2 ounces chopped ham lunch meat
1 teaspoon soy sauce
6 slices Swiss cheese
½ Tablespoon melted butter (There will be a little bit left over)
Water (to seal the wrappers)
Preheat the oven to 450’f
In a fry pan melt the coconut oil over medium heat
Add your celery and onions, cook for 5 minutes, stirring a couple of times
Toss the chicken and ham in with the veggies for 3 minutes stirring several times
Stir in the soy sauce and remove the pan from the heat
Cool the mixture completely (I dumped it in a bowl and put it in the fridge for about 10 minutes)
Lay out the egg roll wrappers on the counter in the shape of diamonds
Place a piece of swiss cheese in the middle of each diamond
Divide the filling equally between the wrappers, on top of the cheese from corner to corner
Fold the wrappers according to the package directions, sealing with water
Place the egg rolls on a parchment covered cookie sheet with the seam side down
Lightly brush the tops with butter
Place in the oven for 10 minutes
Flip the egg rolls over and allow to cook 5 more minutes
Remove from the oven and serve, or allow to cool and then store in the fridge in a sealed container
¼ cup spicy Dijon mustard
2 Tablespoons Honey 2.0
Combine well and refrigerate leftovers