Baked Chicken Cordon Bleu Egg Rolls
4 slices thinly sliced ham, cut in half
4 slices Swiss cheese, cut in half
1 pkg onion cream cheese, at room temperature
1-12 oz pkg egg roll wrappers
1/2 tsp salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1/3 cup onion, finely chopped
1 tbsp oil
1 egg, whisked with 1 tbsp water
Preheat oven to 400 degrees. Prepare a large baking sheet by spraying liberally with cooking spray and set aside.
Heat oil in a large frying pan on medium-high heat. Once pan is add onions and cook for 2-3 minutes. Add chicken, salt, pepper and sugar. Cook until all moisture is removed.
Lay one egg roll wrapper in front of you so that it looks like the shape of a diamond. Spread a tablespoon of cream cheese on wrapper. Then place about 3 tbsp filling onto the bottom third of wrapper. Lay one piece of cut ham and Swiss cheese over chicken mixture. Fold one side over the middle. Repeat with other side. Continue rolling the rest of the way making sure to roll tightly as you go. Seal edge with a bit of the egg wash. Place completed egg rolls on a second large baking sheet.
Repeat with the remaining wrappers and filling until all are completed.
Spray tops of egg rolls with cooking spray. Turn egg rolls over and spray opposite side. Place on prepared baking sheet making sure that the egg rolls are not touching.
Bake for approximately 20 minutes on one side and turn over and cook another 10 until golden brown.
Serve with warned marinara sauce or a favorite dipping sauce of your choice.