🌱 Vegan Philly Cheesesteak Egg Rolls
All the bold, savory flavor of a Philly cheesesteak — in a crispy, golden egg roll wrapper and 100% plant-based! Perfect as an appetizer, game day snack, or quick weeknight meal.
🥬 Ingredients:
1 tbsp olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup vegan beef-style crumbles (e.g., Beyond Meat or lentil/walnut mix)
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
1 cup vegan shredded cheese (provolone-style or mozzarella)
10 vegan egg roll wrappers (check label for egg/dairy-free)
Small bowl of water (for sealing)
Optional for dipping: Vegan ranch or spicy mayo
🔥 Instructions:
Sauté Veggies & Vegan “Meat”:
Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook for 3–4 minutes. Add mushrooms and cook another 2–3 minutes until softened. Stir in vegan crumbles, garlic powder, paprika, salt, and pepper. Cook until heated through and slightly browned.
Assemble Egg Rolls:
Lay out one wrapper with a corner pointing toward you. Add 2–3 tbsp of filling in the center. Sprinkle with vegan cheese. Fold bottom corner up, then sides inward, and roll tightly. Use water to seal the edge.
Cook:
Air Fryer: Spray lightly with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Pan-Fry: Heat 2 tbsp oil in a skillet. Fry rolls until golden brown and crispy on all sides.
Bake: Place on a parchment-lined sheet, brush with oil, and bake at 400°F (200°C) for 15–18 minutes.
Serve Hot:
Serve with your favorite vegan dipping sauce!