Tonight I wanted to do something I haven’t done in a while and something I have never done before. So tonight, I made Egg rolls, one shrimp, one Chicken, which I haven’t made since last year. And I have never made Chicken Cordon Bleu, but today was the day, and of course, I had to do it with a Gloriousgal flair.
So first the egg rolls. The basic vegetables in the egg rolls are thinly sliced carrots and shredded cabbage. I also added shallots, garlic and fresh ginger.
I stir-fried the above items in a wok with olive oil with salt and pepper. Once they began to soften, I added about 2 tablespoons of soy sauce and 2 to 3 tablespoons of rice vinger. Remember to keep stirring.
In a seperate pan, cook chicken (breat meat, cut in chunks) seasoned with salt and pepper until completely done. Same with shrimp (Shrimp seasoned with salt, pepper and fresh ginger). 
In two different bowls, I divided the veggies into equal amount and then added the shrimp to one bowl and the chicken to another. Mixed both and then placed them in the fridge until the cooled and I was ready to cook them. Once ready to actually cook the egg rolls, I beat one egg in a bowl to help seal the egg roll wraps closed. I removed the veggie mix from the ice box. Time to roll…
Lay the egg rolls out and brush the outer edge with egg, then added the stir-fry mixture to the center of the wrap diagonally.
Bring the bottom edge up to the center, fold in the sides to the center and then roll the remainer to the top, be sure the edges with the egg touch, to create a seal.
For frying these egg rolls I used canola oil, but put any cooking oil will work. I fried these in a wok until brown, but they can be deep fried or fried in a regular frying pan until brown and crispy. Set on paper towel to drain oil.
For dipping sauces, I had 3 store bought sauces, plum, hoisin, and sweet and sour, I really didn’t like the plum sauce. The last was a honey mustard, which was just yellow mustard mixed with honey, simple and was actually my favorite outside of the hoisin.
Now the Main Course:
5 chicken breast that I sliced open like a book and seasonded with seasoning salt and pepper and olive oil then set aside.
The sauce takes the longest to make so I don’t put my chicken together until the sauce is ready to go. So for the sauce I used Roma tomatoes, diced elephant garlic, sliced shallots, dried basil, oreagano and thyme. I also used salt pepper and white wine. 
After adding the wine, let simmer and then added a little flour water to thicken the sauce and remove from heat. Now time to put the chicken together.
I used two cheese for this dish, fresh Mozzeralla and Tillamook swiss cheese, which is a real cheese, not processed (made in Tillamook Oregon). I sliced the Mozzeralla and I used five slice of swiss cheese and folded each one in half. For the ham, I used Oscar Mayers Honey ham (nothing special, just lunch meat). Now it’s time to layer. First the swiss, then the ham, and finally a slice of Mozzeralla, then fold the chicken flap down. Easy. Pour over sauce and place more fresh mozzeralla over each piece of sauce covered chicken, then bake in the oven until chicken is done.
For the sides, glazed carrots and rice-a-roni
