How to Make Chicken and Cheese Egg Rolls
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If there is one thing that is truly important to my family, it's having dinner around the table, together as a family. With the rush of a busy day, it's essential to slow down for a moment and connect, and what better way to do it than with a delicious dinner, done right! I recently tested out these Chicken Cheesesteak Egg Rolls from David Venable's newest cookbook, Back Around the Table: An "In the Kitchen with David" Cookbook from QVC's Resident Foodie, and I have to say that I am excited to share these with you today.
I've always been a big fan of cookbooks. Growing up, I would watch my grandma and mom bookmark their favorites from the Pine to Prairie series, which was specific to the Midwest, even more specific to the telephone companies and the women who ran those households. These well-used cookbooks contained recipes from all over the place, some amazing, and some not-so-much, but they always stood as the starting point of a journey into culinary creation. So I love cookbooks because I learn so much and am inspired to improve my techniques, broaden my palate, and explore foods I maybe wouldn't try otherwise.
David Venable's new cookbook takes an interesting spin on classic comfort foods, and I'm really quite impressed, honestly. There is a Five-Cheese Mac and Cheese that is absolutely to die for, and other delicious favorites like stuffed French toast, and pot roast too! There are 11 chapters in the book, some dedicated to things like holidays and others to fave kitchen appliances, so there are tons of fun new recipes to try out. These Chicken Cheesesteak Egg Rolls are a sneak peek from the cookbook, and I'll admit, I was skeptical when I decided to try them, but they turned out so delicious, and even more surprisingly, my pickiest daughter, Afton, asked for seconds!
Obviously a play on the traditional Philly Cheesesteak, these egg rolls feature flavorful onions and peppers, moist chicken, and of course, cheese, cheese, and more cheese. Cheeeeeeeeeeeeese. They come together quite quickly, even with the cooling period before assembly and frying.
The one thing you definitely want to watch out for, however, is over-cooking. Don't turn the heat up on the oil beyond medium, medium-low. I may have burned a couple in the process, ha. So learn from me. Set it at 4, max. Unless you have a fryer thermometer, in which case, don't worry about it. I don't have one, though, so I wing it. I also made a triple batch, which you'll notice comparing the amount of food in the photos to the quantities in the cookbook. You could do it as well, and freeze the un-fried egg rolls for a good month, so when you are really in a hurry, just pop them in the fryer and BAM! dinner done. Awesome, right?
- 2 tsp canola oil plus more for frying
- 1 ?3 C Onion finely chopped
- 1 ?3 C Red and Green Bell Pepper finely chopped
- 9 oz Package Steak-umm Chicken Breast Sandwich Steaks
- ¼ tsp Kosher Salt
- ¼ tsp Fresh Ground Black Pepper
- 6 oz Velveeta cut into 1?8-inch cubes
- 8 Egg Roll Wrappers
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Heat 1 teaspoon of the canola oil in a skillet over medium heat. Add the onion and bell pepper and sauté until soft, 4 to 5 minutes. Transfer the vegetables to a bowl.
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Add the remaining 1 teaspoon oil to the skillet and raise the heat to medium-high. Add the chicken to the skillet. Season with the salt and pepper. Cook the chicken until brown, 5 to 7 minutes. Stir, breaking up the chicken into smaller pieces. Transfer the cooked chicken to the bowl of onion and bell pepper. Toss to evenly distribute and then refrigerate until cool. When the ingredients are cool, stir in the Velveeta.
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Clip a deep-frying thermometer to the side of a heavy deep pot. Add 2 inches canola oil to the pot and slowly heat the oil to 350°F.
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To assemble the egg rolls, position 1 wrapper on a work surface like a diamond. Place 21/2 tablespoons filling close to the corner nearest you and spread it up toward the middle. Using a pastry brush, brush the edges with a little water. Fold the corner closest to you up over the mixture, fold the left and right corners toward the center, and continue to roll. Brush the final corner with water to help seal the egg roll. (The egg rolls can be frozen for up to 1 month before frying.)
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Using a slotted spoon, lower 4 egg rolls into the hot oil and cook until golden brown, 3 to 5 minutes, turning them halfway while frying. Transfer the cooked egg rolls to a paper towelâ??lined plate to drain. Fry the remaining egg rolls and serve hot.
Head on over to QVC's website to grab your own copy of Back Around the Table: An "In the Kitchen with David" Cookbook, you will love it!
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An "In the Kitchen with David" Cookbook. Filled with 156 great recipes like this, you're sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
About Karly
From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly's love for beautiful foods and joy for creating is infectious to all who meet her.
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How to Make Chicken and Cheese Egg Rolls
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