Simple Cuisine Menu Chicken Cordon Bleu Egg Rolls

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Chicken Cordon Bleu Egg Rolls

"I love fowl sous-chef! I additionally love egg rolls. If you like each of those as a whole lot as I do, you will by no means make hen cordon bleu the traditional manner again! This is the quality of both worlds."

Ingredients :

3 tablespoons butter, divided
2 pounds boneless, skinless fowl breast halves, sliced into thin strips
salt and ground black pepper to flavor
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded Swiss cheese
1 egg
1 (16 ounce) bundle egg roll wrappers
1 (8 ounce) package thinly sliced deli ham
1 (eight ounce) package thinly sliced Swiss cheese, slices cut in half of
half of cup vegetable oil for frying

Instructions :

Prep : 25M	Cook : 12M	Ready in : 48M

Melt 1 tablespoon butter in a skillet. Cook hen strips until no longer pink in the middle, about 10 minutes. Season with salt and pepper. Transfer chook to a plate.
Melt the final butter inside the equal skillet over medium-low warmth. Whisk in flour till easy. Cook, whisking constantly, until nicely blended, about 1 minute. Increase warmth to medium. Add milk gradually. Cook, stirring continuously, until thickened and bubbling, about 7 minutes. Add shredded cheese, salt, and pepper. Cook and stir the sauce till the cheese melts, approximately 2 minutes. Remove from warmth.
Beat egg with 1 tablespoon water in a small bowl.
Lay 1 egg roll wrapper on a work floor. Fold 1 piece of ham in half of and area in the center of the wrapper. Top with a half of-slice of Swiss cheese and a hen strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the rims of the wrapper with the egg combination; fold wrapper in 1/2 over the filling and seal the rims. Repeat with the final wrappers.
Heat oil in a deep-fryer or massive saucepan to 350 degrees F (175 ranges C).
Place egg rolls in the warm oil; fry till crispy, approximately three minutes. Drain on paper towels.

Notes :

If cooking entire breast halves, dice and shred the hen afterwards and spoon about 1/three cup of it into each egg roll.
We have decided the nutritional cost of oil for frying based on a retention fee of 10% after cooking. Amount will range relying on cooking time and temperature, ingredient density, and particular sort of oil used.

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