Vegan Philly Cheesesteak Egg Rolls
Are you a fan of the classic Philly cheesesteak sandwich? If so, you’re in for a treat! Today, we’re going to share with you a mouthwatering recipe for Vegan Philly Cheesesteak Egg Rolls. This delightful twist on a beloved dish combines the flavors of a traditional Philly cheesesteak with the crispy goodness of egg rolls. Get ready to tantalize your taste buds with this savory and satisfying recipe!
The key to making these Vegan Philly Cheesesteak Egg Rolls is the combination of oyster and portobello mushrooms, which provide a meaty texture and rich flavor. When cooked with the right spices and seasonings, these mushrooms mimic the taste of traditional cheesesteak fillings, making this recipe a perfect option for vegans and non-vegans alike.
To start, you’ll need a package of vegan egg roll wraps. We recommend using Nasoya wraps, as they are readily available and work well for this recipe. The wraps will serve as the crispy outer layer that holds all the deliciousness inside.
Next, it’s time to prepare the filling. Slice the oyster and portobello mushrooms, along with a large onion and a green bell pepper. In a small bowl, whisk together the marinade ingredients: liquid aminos, Worcestershire sauce, A1 steak sauce, water, liquid smoke, smoked paprika, thyme, garlic powder, onion powder, and cumin. This flavorful marinade will infuse the mushrooms with a delectable taste.
In a large skillet, cook the mushrooms until they release their juices and brown. This process takes about 15 minutes and requires occasional stirring to ensure even cooking. Once cooked, transfer the mushrooms to a bowl and toss them with the marinade. Allow the mushrooms to marinate for 10 minutes, allowing the flavors to meld together.
In the same skillet, cook the onion and bell pepper until they become soft and caramelized. This step takes approximately 20 minutes and adds a sweet and savory element to the filling. Season with salt and pepper to taste.
Now comes the fun part – assembling the egg rolls! Lay one vegan egg roll wrap on a flat surface and place a tablespoon of vegan cheese, such as Daiya mozzarella, in the center. Top it with two tablespoons of the marinated mushroom mixture and another tablespoon of cheese. Fold the bottom corner of the wrap over the filling, then fold in the sides and roll up tightly. Seal the edge with a bit of water. Repeat this process with the remaining wraps and filling.
To achieve that perfect crispy texture, we’ll 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 they turn golden and crispy. Once done, drain the egg rolls on paper towels to remove any excess oil.
Serve these Vegan Philly Cheesesteak Egg Rolls piping hot with your favorite dipping sauce. Whether it’s a tangy vegan mayo, a spicy sriracha, or a classic ketchup, the choice is yours. The combination of flavors and textures in this dish is sure to satisfy even the most discerning palates.
Vegan Philly Cheesesteak Egg Rolls
Vegan Philly Cheesesteak Egg Rolls are a delightful twist on a classic recipe. By using oyster and portobello mushrooms, along with a flavorful marinade, you can create a vegan version of the beloved Philly cheesesteak sandwich. The crispy egg roll wraps add an exciting element to this dish, making it perfect for parties, gatherings, or simply as a delicious snack.
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.
