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Back Around the Table: An “In the Kitchen with David” Cookbook
Chicken Cheesesteak Egg Rolls
Disclosure: This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.
If you are looking for an awesome cookbook check out the Back Around the Table: An “In the Kitchen with David” Cookbook. It is packed full of family friendly recipes.
Back Around the Table: An “In the Kitchen with David” Cookbook
Let’s just start by saying I LOVE!! Back Around the Table: An “In the Kitchen with David” Cookbook. It is one of the best family cookbooks I have ever seen. It is jam packed full of recipes for families.
I’m sure you probably know that David Venable is the program host of QVC’s very popular cooking and dining show “In the Kitchen with David® on Wednesdays at 8PM (ET) and Sundays at 12PM (ET)
This is David’s second cookbook and after seeing all the wonderful recipes in Back Around the Table: An “In the Kitchen with David” Cookbook I will be buying a copy of his other cookbook In the Kitchen with David: QVC’s Resident Foodie Presents Comfort Foods That Take You Home so I have both of his cookbooks in my collection.
What I love about Back Around the Table: An “In the Kitchen with David” Cookbook is that I can see myself making each and every one of the recipes in this cookbook for my family. For those of you who love to collect cookbooks as much as I do you know this is a rare occurrence. Usually there will be many recipes that use ingredients that I don’t have. Or recipes that my family would never eat scattered in between the ones that my family would enjoy.
Back Around the Table: An “In the Kitchen with David” Cookbook is packed full of recipes I know my family will enjoy and that are easy to make.
I couldn’t wait to try one of David’s delicious recipes and since the holidays are upon us I decided to try out his Chicken Cheesesteak Egg Roll recipe. I am always looking for a great appetizer recipes and this one is perfect because you can make a batch or two ahead of time and freeze them. Then fry them the day of your holiday event.
The cookbook has 156 family style recipes in it. And if you purchase Back Around the Table: An “In the Kitchen with David” Cookbook from QVC there is an exclusive Holiday recipe chapter included. This cookbook would make the perfect Christmas gift for the foodie in your family.
The Chicken Cheesesteak Egg Rolls were delicious! I love the fact that the recipes in this cookbook are so easy to make. They really are recipes that any family would enjoy.
The Chicken Cheesesteak Egg Rolls only have a few ingredients but they are packed full of cheesy flavor.
Egg rolls are very easy to make and you can have a big batch of them made up in no time.
Once you have the filling made and cooled all you need to do is roll up the egg rolls.
Place about 2 tablespoons of the chicken cheesesteak filling on one corner of an egg roll wrapper. Dampen the edges of the egg roll wrapper with water.
Fold up the corner nearest you and then fold in the corners on each side.
Dampen the edges of the egg roll wrapper again and roll up the egg roll. Place each egg roll on a cookie sheet in a single layer not touching. If the outside of the egg rolls are damp and touching they will stick together.
If freezing the Chicken Cheesesteak Egg Rolls cover with plastic wrap and place the tray in the freezer. Once the egg rolls are frozen they can be stored in a freezer bag until needed.
If cooking immediately heat a shallow pan of oil and cook each egg roll until golden brown. Drain on a paper towel and serve.
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.
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Back Around the Table: An “In the Kitchen with David” Cookbook: Chicken Cheesesteak Egg Rolls
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Appetizer
- Cuisine: American
Description
This Chicken Cheesesteak Egg Rolls recipe comes from Back Around the Table: An “In the Kitchen with David” Cookbook available at QVC.
Ingredients
- 2 teaspoons canola oil, plus more for frying
- 1⁄3 cup finely chopped onion
- 1⁄3 cup finely chopped red or green bell pepper, or a combination
- 1 9-ounce package Steak-umm Chicken Breast Sandwich Steaks
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 ounces Velveeta, cut into 1⁄8-inch cubes
- 12 egg roll wrappers
Instructions
- 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.
- 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.
- 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.
- To assemble the egg rolls, position 1 wrapper on a work surface like a diamond. Place 2½ 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.)
- 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 towel–lined plate to drain. Fry the remaining egg rolls and serve hot.
