Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls

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:

Chicken and Ham with Cheese Rolls

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

24 comments:

CeciliaMQ said...

Yum! Something new, thanks for sharing. I will be making this sometime specially holidays are coming. Great for parties.

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DETH said...

love to try this one for the coming Pinoy Christmas party we'll be having here in SG, but i'm kinda worried, no need to pre-cook the chicken? will it be cooked inside all the wrapper and crumbs?

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ut-man said...

Hi DETH,
Precooking the chicken is not required, just make sure that you fry your rolls in medium to low heat and with GENEROUS amount of oil, or better deep fry.

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Armie said...

Bread Crum? What does this means? Am in the Netherlands and i dont know where to buy this. I want to cook this Recipe in order for my husband to eat something special. hu hu hu...please help.

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ut-man said...

Hi Armie,
It’s available in most supermarkets, or make it your self by toasting some slices of white bread then blitz them in a food processor.

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Anonymous said...

what kind of milk should i use?

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ut-man said...

I used UHT milk in tetra pack.

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Anonymous said...

is fresh milk okey to use?

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ut-man said...

Yes you can use fresh milk.

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Anonymous said...

Hhmm yummy ! My imagination is like easy to make it but... I'm just
wondering what is that in the middle that you wrap after you fried ? Is that a cheese ? I mean , the white stuff that look nice for presentation . Thanks ! Nena g.

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ut-man said...

Hi Nena g,
Yes that's the cheese.

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Anonymous said...

chicken will be cooked since it is already thin :) u may season it with salt and pepper as well if u want to add more flavor :D

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Anonymous said...

AYOS XD
HIHI LOVE THIS ONE

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Anonymous said...

I cooked this for our lunch yesterday and i't's patok sa mga kids ko. Yummy talaga! Babette72565

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Anonymous said...

in chili cheese and ham sticks..( we cooked this during our bar function ..this is one of our "pulutan" ..instead of ham ..we use flesh of bangus .. it's yummy ..!!) ..

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ut-man said...

@ Babette,
Thanks for the feedback.

@ Anonymous,
Thanks for sharing.

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Anonymous said...

i have tried chicken roll but without lumpia wrapper. my husband love it. i will try using with the wrapper. jee

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ut-man said...

Hi jee,
I have not tried to cooked it without the wrapper, thanks for the feedback.

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Anonymous said...

hi thanks for this recipe. i would like to prepare it tonight. is it possible to keep some of the assembled rolls in the ref, say like, 4-5 days coz i'm planning to serve it every other day for my kids. thanks. God bless.

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ut-man said...

It really depends on the quality of the chicken you used. You can freeze it, then thaw it before frying.

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Anonymous said...

can i use flour instead of cornstarch in making the white sauce? will it be 2 tbspoon too? many tnx!

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ut-man said...

I have not tried but theoretically yes.

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Anonymous said...

Hi! Sounds yummy! How many servings po ito? Thanks! :)

-Mhylz

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ut-man said...

@Mhylz,
The recipe is good for 40 rolls.

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