Chicken Cordon Bleu Egg Rolls

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

1. Melt 1 tablespoon butter in a skillet. Cook chicken strips until no longer pink in the center, about 10 minutes. Season with salt and pepper. Transfer chicken to a plate.
2. Melt the remaining butter in the same skillet over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, until well combined, about 1 minute. Increase heat to medium. Add milk gradually. Cook, stirring constantly, until thickened and bubbling, about 7 minutes. Add shredded cheese, salt, and pepper. Cook and stir the sauce until the cheese melts, about 2 minutes. Remove from heat.
3. Beat egg with 1 tablespoon water in a small bowl.
4. Lay 1 egg roll wrapper on a work surface. Fold 1 piece of ham in half and place in the center of the wrapper. Top with a half-slice of Swiss cheese and a chicken strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the edges of the wrapper with the egg mixture; fold wrapper in half over the filling and seal the edges. Repeat with the remaining wrappers.
5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. Place egg rolls in the hot oil; fry until crispy, about 3 minutes. Drain on paper towels.

butter, chicken, salt, flour, milk, swiss cheese, egg, egg roll wrappers, deli ham, swiss cheese, vegetable oil

Taken from www.allrecipes.com/recipe/260078/chicken-cordon-bleu-egg-rolls/ (may not work)