Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls

Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls. Most of you have provably seen or tasted the spring roll version of the chicken cordon bleu. It is most likely at a party that you have attended recently. This finger food is now getting popular at party celebrations. Chicken cordon bleu is a breaded fried chicken breast with ham and cheese filling that is usually imbedded or rolled in chicken breast. It is usually served in slices to reveal the layers of the ham and cheese filling. The spring roll version uses lumpia wrapper to wrap the thin sheets of chicken breast, sweet ham and cheese stick. The rolls are dipped in a wrapping batter then are rolled in breadcrumbs before deep frying. Chicken and ham with cheese rolls are cut crosswise into serving sizes to reveal the visually appealing layers of the filling. Here is my version enjoy.

Ingredients:

3 large skinless chicken breasts, de-boned
10 pcs. sliced sweet ham, each slice divided into 4 strips
1 block quickmelt cheese, sliced into 1/4″ strips
white pepper powder
salt
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
cooking oil
2 tbsp butter
2 tbsp cornstarch
1 cup milk

Cooking procedure:

Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside.

To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside.

Wrapping batter: Dilute the flour with water just enough to form a sauce like batter.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.

Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separate sauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.

See other relater fried roll recipe:

Lumpiang Shanghai
Lumpiang Gulay, Togue
Lumpiang Isda, Lumpiang Galungong
Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod
Turon Fried Banana Roll