Super Bowl preparation is in full swing. This is a time of snack on snacks on snacks! My favorite part of the Super Bowl is the food. You get to eat way too much food. The true beauty of this day is that you can have a little bit of everything— dips, chips, wings, and pizza. Some of my game day favorites are caramelized shallot dip and Philly Cheesesteak Egg Rolls. And who could forget the Sriracha deviled eggs and hot crab dip? Since the Eagles are playing the Patriots I decided to make one iconic item to represent each team.
My recipe for the Philly Cheesesteak Egg Rolls will appear in KMAX31 Good Day Sacramento on Sunday, February 4th in the 9 am hour, just in time for the game! All of these recipes were created to be done ahead of time so you can enjoy the game.
After you fry the egg rolls, place them on a wire rack over a sheet pan. This will help them drain so they don’t get soggy. By placing them in 200°F oven they will stay warm until the game starts.
Philly Cheesesteak Eggrolls
1 green bell pepper, diced
1 white onion, diced
1 tablespoon olive oil
8 ounces deli-style roast beef
1 cup mild cheddar cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
10 eggroll wrappers
Oil for frying
In a medium sauté pan over medium-high heat, sweat bell pepper and onions in the olive oil. Cook, stirring occasionally until vegetables are soft. Season with salt and pepper.
Slice roast beef into .5-inch pieces and add to the vegetable mixture. Toss in the cheese and heat through until the beef is warm and the cheese is completely melted. Remove from heat.
Place an egg roll wrapper at an angle with one corner pointed towards you, appearing in a diamond shape. Place 1/4 cup of the mixture into the center of the wrapper. Fold in the sides of the wrapper and roll up, sealing with water. Repeat.
In a saucepan, heat 2 inches of oil to 350°F. Carefully drop in the egg rolls. Fry, flipping once, for 2 to 3 minutes or until golden brown. Remove and drain on a paper towel lined tray.
To keep the egg rolls warm until ready to eat, heat an oven to 200°F. Place egg rolls on a wire rack placed on a cookie sheet.
Caramelized Shallot Dip
2 shallots, diced
1 tablespoon bacon fat drippings
1/4 cup sour cream
3/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon minced garlic
In a cast iron skillet, heat bacon fat until hot. Add diced shallots to the pan. Staring occasionally, cook until caramelized. Remove from heat and allow to cool slightly.
Meanwhile, mix together sour cream, mayonnaise, salt, pepper, paprika, and garlic. Add shallots.
Serve with sturdy potato chips.
Siracha Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
1 tablespoon Siracha hot sauce
1/8 teaspoon salt
1/8 teaspoon white pepper
green onion, optional
Place the eggs in a medium-sized saucepan. Fill the pan with enough cold water to cover the eggs completely by 1 inch. Set the pot over medium-high heat and bring to a boil. Once the water boils, turn off the heat and cover with a lid. Let sit for 15 minutes. Drain and allow to cool before peeling.
Slice the eggs in half and remove the yolk. In a medium bowl mash the egg yolk together with the mayonnaise, Siracha, salt, and pepper.
Using a piping bag fitted with a star tip, pipe the mixture into the crevices of the egg whites. Top with sliced green onion.