The latest recipe swap theme was recipes from celebrity chefs. I’ll admit it: I’m not really up on my celebrity chefs. I was a bit relieved to see that I got a recipe from Guy Fieri – I know who he is! And, I know he makes food my husband would like – double bonus!
I sort of associate Guy with bar food – absolutely delicious but not terribly healthy. I healthied-up this recipe a bit by using chicken instead of beef, decreasing the amount of cheese and baking the spring rolls instead of deep-frying them. I was really thrilled with the way they came out. They were fantastic.
1 T. olive oil
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
1/4 red onion, thinly sliced
12 oz. Chicken Cheesesteaks
4 oz. shredded pepper jack cheese
16-20 spring roll (or egg roll) wrappers
For the dipping sauce:
2 T. spicy brown mustard
2 t. ketchup
2 t. honey
Chipotle sauce to taste (I used about 1/2 t.)
Add the olive oil to a large skillet over medium-high heat. Once hot, add the red pepper, green pepper and onion. Saute for about 10 minutes, just until the vegetables are soft. Remove the vegetables from the pan.
Break up the chicken cheesesteak slices and add to the pan. Stir frequently until cooked through. Drain any excess grease. Return the vegetables to the pan and add the cheese. Lower the heat to low and stir frequently until the cheese has melted.
Lay a spring roll wrapper with a corner facing you so it makes a diamond shape. Spoon 2-3 tablespoons of the filling mixture into the bottom portion of the spring roll wrapper. Fold the corner closest to you up to the filling and then take both sides and fold them in. Use a pastry brush a little water onto the remaining corner of the spring roll. Take the filled portion of the spring roll and roll it up to the remaining corner. Press down lightly to seal. (You can find videos of this on YouTube if you need to see it demoed.)
Place another spring roll in front of you in a diamond shape. Brush all of the edges of the spring roll with water. Place the previously rolled roll into the center of this wrapper. Fold the bottom corner up, fold in each side and roll to meet the top corner. Repeat with remaining rolls.
Preheat oven to 425F degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.
Whisk together ingredients for dipping sauce and serve alongside.