Hello, foodies…
Sunday is our last opportunity to make an ooey, gooey, cheesy recipe! But, I think you’ll be pleased to know we saved the best for last. The good old U.S. of A. is our featured country on In the Kitchen with David this weekend, foodies, and our recipe is representative of its people, I think…a true melting pot! We’re making Chicken Cheesesteak Egg Rolls with what else but VELVEETA cheese.
Chicken Cheesesteak Egg Rolls
This recipe is prepared with the Cooks Essentials® Porcelain Enamel Nonstick 10-Piece Cookware Set (K34146).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
2 tsp vegetable oil, divided
1/3 cup onions, finely chopped
1/3 cup red and green peppers, finely chopped
8 oz chicken frozen cheesesteak meat, thinly sliced
1/4 tsp salt
1/4 tsp ground black pepper
6 oz Velveeta cheese, diced into 1/8" cubes
8 egg roll wrappers
Directions:
To make the filling, heat 1 teaspoon of oil in a large skillet over medium heat. Add the onions and peppers and cook until tender, about 3–5 minutes. Set the veggies aside in a large bowl.
Add the other teaspoon of oil to the pan and raise the heat to medium-high. Place the frozen chicken cheesesteak meat into the pan, add the salt and pepper, and brown until no longer pink, about 5–7 minutes. While it cooks, stir and break up the meat with two spatulas. Remove the chicken from the pan and place it into the bowl with the onions and peppers. Toss to evenly distribute and then refrigerate until cool. When cool, add the diced cheese.
Preheat the oven and a deep fryer to 350°F.
To assemble the egg rolls, take one wrapper out of the package and lay out in front of you with a corner pointed towards you. Place 2–3 tablespoons of the filling close to the corner closest to you and spread it up towards the middle. 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.
Place the egg roll into deep fryer and cook for 3–5 minutes, or until golden brown. Move it to a paper towel-lined plate to drain. Repeat with the remaining eggrolls. Keep the other rolls warm in the oven.
If you’re in a hurry, you can always buy frozen, chopped onions and peppers in your freezer section. And, feel free to cook from frozen. Just be sure to drain off any water that accumulates in the pan. 
A flattop grill is ideal for cooking and chopping cheesesteak meat because you’ve got more room with which to work. If you don’t have one at home, use a griddle, grill pan, Japanese skillet, or any pan with a large, flat, surface area. Get it good and hot before adding the meat to get that golden brown. 
Keep that meat moving and use the backs of the spatulas to chop and separate the meat. 
Add the chicken in with the veggies you cooked earlier and mix. Pop the bowl in the fridge until the mixture is good-and-cold. Then, add your cheese. Meanwhile, preheat your deep fryer to 350°F. 
Water is your friend. It’s all you need to get these wrappers to keep their shape. Lay a wrapper out in front of you with a corner pointed your way, wet the perimeter, then spoon 2-3 tablespoons of the filling in the center. (Remember—less is more. A stuffed egg roll won’t hold its shape.) 
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 eggroll.
Gently drop one roll into the fryer and cook for 3–5 minutes…just long enough to melt the cheese. Use tongs to rotate the roll frequently so it can brown on all sides. Drain the roll on a paper towel-lined plate and fry the others. To keep the finished rolls hot while you make the rest, keep them in the oven at 350°F.
Foodies, "Tamagoyaki" is the Japanese word for Egg Roll. And speaking of Japanese, QVC Japan is our last affiliate to weigh in for “Cheese Month.” Just how do the Japanese like to eat cheese? How else…on pizza!
I’d like to engage you all in a little friendly debate for today’s blog question. Are you ready? Here goes: Are easy melting cheeses, like Velveeta, real cheese? Or, are they most definitely, not. Let’s hear those arguments and see if we can’t come to a consensus this Sunday at Noon ET.
Keep it flavorful!
—David
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The Great American Debate: Easy Melting Cheeses...Real Cheese or Not?
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