BUFFALO CHICKEN CHEESESTEAK SPRING ROLLS

Ingredients Weight Measure
Canola oil 4 Tbsp., divided
Onions, thin sliced 1-1/2 cup
Red bell pepper, small dice 1/2 cup
Philadelphia Cheesesteak Co. Chicken Steak 1-1/2 lb.
TABASCO® brand Buffalo Style Hot Sauce 1/2 cup
Butter, unsalted 2 Tbsp.
Provolone cheese, shredded 1-1/2 cup
Spring roll wrappers 18 ea.
Egg wash 1 cup
Canola oil 2 qt.
Blue cheese dressing 3/4 cup
Salt to taste
Pepper to taste

Method

  1. Heat 2 tbsp. canola oil in a large skillet over medium heat. Add onions and red bell peppers. Cook for 10-12 minutes, until onions are browned and peppers are tender. Season to taste with salt and pepper. Remove from heat and reserve.
  2. Heat remaining 2 tbsp. canola oil in a large skillet over medium high heat until oil shimmers. Add chicken to pan and brown while using a spatula to break apart meat. When chicken is cooked through, add TABASCO® Buffalo Style Sauce and butter to the pan and stir until butter melts. Season to taste with salt and pepper. Remove from heat and allow to cool slightly.
  3. Add sautéed onions and peppers and provolone cheese to Buffalo chicken mixture and mix to combine.
  4. To make spring rolls, place a spring roll wrapper on a flat surface with one corner facing you. Next, place a spoonful of the Buffalo chicken mixture in the center. Shape the mixture into a sausage shape from left to right. Brush the spring roll wrapper with egg wash and fold the corner nearest you over the chicken mixture to form a triangle. Brush again with egg wash and fold the two corners at the ends of the chicken mixture in to the center. Finally roll up to form a cigar shape. Repeat until all Buffalo chicken mixture is used. Cover spring rolls with plastic wrap and refrigerate until ready to serve.
  5. Fill a 6 qt. stock pot with 2 quarts of canola oil. Heat oil to 375° and set heat to maintain temperature. Fry spring rolls in small batches until golden brown. Drain onto paper towels to remove excess oil. Serve immediately with blue cheese dressing on the side.

Yield: 6 appetizer portions (about 18 spring rolls)