Vegan Philly Cheesesteak Egg Rolls
Introduction: Prepare your taste buds for an explosion of flavor with these Vegan Philly Cheesesteak Egg Rolls! Bursting with savory mushrooms, sweet caramelized onions, and gooey vegan cheese, these egg rolls are crispy on the outside and irresistibly melty on the inside. Not only are they a taste sensation, but they also offer a guilt-free indulgence as they are entirely plant-based. Packed with vitamins and antioxidants from the mushrooms, this dish is a win for both your taste buds and your health. Whether you’re a committed vegan or simply seeking a flavorful alternative, these egg rolls are sure to impress and have your friends clamoring for the recipe!
Ingredients:
- 1 package of vegan egg roll wraps (such as Nasoya)
- 3 cups of oyster and portobello mushrooms, sliced
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1/4 cup of vegan cheese (such as Daiya mozzarella)
- 2 tablespoons of liquid aminos
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of A1 steak sauce
- 2 tablespoons of water
- 1 teaspoon of liquid smoke
- 1 teaspoon of smoked paprika
- 1 teaspoon of thyme
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Oil for frying
Instructions:
- Prepare Marinade: In a small bowl, whisk together the liquid aminos, Worcestershire sauce, A1 steak sauce, water, liquid smoke, smoked paprika, thyme, garlic powder, onion powder, and cumin to create the marinade for the mushrooms.
- Cook Mushrooms: In a large skillet over medium-high heat, cook the sliced mushrooms for approximately 15 minutes until they release their juices and brown. Transfer the cooked mushrooms to a large bowl and toss them with the prepared marinade. Allow them to marinate for 10 minutes to enhance the flavors.
- Cook Onions and Peppers: In the same skillet over medium-high heat, cook the sliced onions and green bell peppers for about 20 minutes until they become soft and caramelized. Season with salt and pepper to taste.
- Assemble Egg Rolls: Lay one vegan egg roll wrap on a flat surface. Place approximately a tablespoon of vegan cheese in the center, followed by about two tablespoons of the marinated mushroom mixture, and another tablespoon of vegan cheese. Fold the bottom corner of the wrap over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water. Repeat this process with the remaining wraps and filling.
- Fry Egg Rolls: Heat oil in a large pot over medium-high heat. Carefully lower the assembled egg rolls into the hot oil and fry for about 3 minutes per side until they turn golden brown and crispy. Once fried, drain the egg rolls on paper towels to remove excess oil.
- Serve: Serve the hot and crispy Vegan Philly Cheesesteak Egg Rolls with your favorite dipping sauce and enjoy!
Additional Notes:
- Feel free to customize the filling by adding your favorite veggies or experimenting with different vegan cheeses for varied flavors.
- These egg rolls can also be baked in the oven for a healthier alternative. Simply brush them with a little oil and bake at 375°F until golden brown and crispy.
- Leftover egg rolls can be stored in the refrigerator and reheated in the oven or air fryer for a quick and tasty snack.
Get ready for a taste sensation like no other! These Vegan Philly Cheesesteak Egg Rolls are the bomb-diggity. Packed with savory, umami-rich mushrooms, sweet caramelized onions, and gooey vegan cheese, they’re a flavor explosion waiting to happen. Crispy on the outside, melty on the inside – it’s like a party in your mouth!
And here’s the real scoop: this recipe is not only a taste sensation but also a win for your health. No animals were harmed in the making of these rolls, so they’re 100% guilt-free. Plus, those mushrooms? They’re chock-full of vitamins and antioxidants, making this dish a double win. Whether you’re a dedicated vegan or just looking to mix things up, you’ll fall head over heels for these egg rolls. Get ready to wow your taste buds and leave your friends begging for the recipe!
Vegan Philly Cheesesteak Egg Rolls Recipe
Ingredients
1 package of vegan egg roll wraps (such as Nasoya)
3 cups of oyster and portobello mushrooms, sliced
1 large onion, sliced
1 green bell pepper, sliced
1/4 cup of vegan cheese (such as Daiya mozzarella)
2 tablespoons of liquid aminos
2 tablespoons of worcestershire sauce
2 tablespoons of A1 steak sauce
2 tablespoons of water
1 teaspoon of liquid smoke
1 teaspoon of smoked paprika
1 teaspoon of thyme
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
Salt and pepper to taste
Oil for frying
Instructions:
In a small bowl, whisk together the liquid aminos, worcestershire sauce, A1 steak sauce, water, liquid smoke, smoked paprika, thyme, garlic powder, onion powder, and cumin. This is the marinade for the mushrooms.
In a large skillet over medium-high heat, cook the mushrooms for about 15 minutes, stirring occasionally, until they release their juices and brown. Transfer the mushrooms to a large bowl and toss with the marinade. Set aside for 10 minutes to let the flavors soak in.
In the same skillet over medium-high heat, cook the onion and bell pepper for about 20 minutes, stirring occasionally, until they are soft and caramelized. Season with salt and pepper to taste.
To assemble the egg rolls, lay one wrap on a flat surface and place about a tablespoon of cheese in the center. Top with about two tablespoons of the mushroom mixture and another tablespoon of cheese. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with some water. Repeat with the remaining wraps and filling.
To fry the egg rolls, heat some oil in a large pot over medium-high heat. Carefully lower the egg rolls into the hot oil and fry for about 3 minutes per side, or until golden and crispy. Drain on paper towels and serve hot with your favorite dipping sauce.