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If you love a classic Philly cheesesteak but want something to dip, dunk, and crunch, these Vegan Cheesesteak Eggrolls are for you. You get savory soy curls, sweet sauteed onions, pockets of melty vegan cheese, and a crispy wrapper that shatters in the best way. They are great for game day, parties, or a fun dinner when you want something different.
Table of Contents
- Ingredients Needed to Make Cheesesteak Eggrolls:
- Equipment List
- Tips and Tricks to Make the Perfect Cheesesteak Eggrolls
- Ideas for Serving
- Frequently Asked Questions
- Storage and Make-Ahead Instructions
- A Few Concluding Notes Before You Get Cooking
- More Party Snacks Worth Making
- Vegan Cheesesteak Egg Rolls Recipe
Ingredients Needed to Make Cheesesteak Eggrolls:
- Soy curls: The chewy, meaty base that soaks up the broth and seasonings like a sponge.
- Vegan “beef” broth or vegetable broth: Adds deep savory flavor and helps rehydrate the soy curls. We use the Better Than Bouillon brand No Beef Base.
- Vegan butter: Helps caramelize the onions and adds richness to the filling.
- Sweet onion: Diced small so it melts into the filling, adding sweetness and balance.
- Soy sauce: A combination of both dark and regular soy sauce adds saltiness and umami for that classic cheesesteak-style savoriness.
- Vegan Worcestershire sauce: Offers depth of flavor and rounds out the broth-soaked soy curls. Look for a sauce free from anchovies to ensure it’s vegan!
- Spices: A blend of garlic powder, paprika, cumin, salt, and black pepper gives the soy curls an authentic cheesesteak flavor.
- Vegan provolone slices or vegan shredded cheese: Creates melty cheesy pockets throughout the filling for a realistic cheesesteak feel.
- Egg roll wrappers: The crispy shell that keeps everything intact.
- Oil for frying: Creates that golden, crunchy exterior.
Equipment List
- Large mixing bowl
- Colander or strainer
- Large skillet
- Thermometer
- Tongs or spider strainer
- Wire rack or paper towel-lined plate
Tips and Tricks to Make the Perfect Cheesesteak Eggrolls
- Cool the filling before rolling. Warm filling can release steam, which can soften the wrapper.
- Keep the oil at 350 degrees with a thermometer. If it is cooler, egg rolls absorb oil. If it is hotter, the wrapper browns before the inside heats through.
- Fry in small batches. Crowding drops the oil temperature and can cause uneven browning.
- Flip gently while frying so all sides crisp evenly.
- Drain on a wire rack if possible. Paper towels work, but a rack keeps the bottoms crisp.
- If you see small bubbles forming under the wrapper while frying, that is normal. If a seam starts to lift, hold it closed with tongs for a few seconds.
Ideas for Serving
These are best hot and crisp, right after frying. Here are a few ways to serve them.
With dipping sauces
- Vegan cheese sauce for extra creamy cheesesteak flavor.
- Spicy ketchup or sriracha ketchup.
- Garlic Truffle Aioli
- Marinara, if you want something tangy and simple.
Make it a meal
- Serve with a big chopped salad with an Italian dressing
- Pair with classic French fries or sweet potato fries.
- Add sautéed peppers on the side for a classic cheesesteak touch.
- Serve alongside pickles or pickled banana peppers for contrast.
Party platter ideas
- Slice egg rolls in half on a bias for a prettier tray.
- Add a few dips in small bowls.
- Toss some shredded lettuce and diced tomato on the tray for a fresh bite between rolls.
- Pair with other finger foods for the ultimate party plate.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Baking will be less blistered and crunchy than frying, but still good. Brush or spray the egg rolls with oil and bake until golden, flipping halfway through.
Can I air fry them?
Yes. Lightly brush or spray with oil, then air-fry until crisp, turning once or twice if needed to brown evenly.
What can I use instead of soy curls?
If you cannot find soy curls, use shredded seitan, chopped oyster mushrooms, or a store-bought vegan beefy crumble. Cook mushrooms longer to drive off moisture and concentrate flavor.
Do I have to use vegan “beef” broth?
Vegetable broth also works well. For a deeper flavor, choose a rich vegetable broth and add a little extra soy sauce or Worcestershire to taste.
How do I keep the egg rolls from bursting?
Do not overfill. Seal edges well with water. Cool filling before wrapping. Keep the oil temperature steady, since low heat can cause the wrapper to soften and split.
Can I make these ahead of time for a party?
Yes. Assemble in advance, then fry just before serving for the best texture. You can also fry ahead and re-crisp in the oven or air fryer.
Storage and Make-Ahead Instructions
Refrigerator
- Store cooked egg rolls in an airtight container for up to 3 days.
- Reheat in an oven or air fryer until hot and crisp. The microwave will soften the wrapper and is not recommended.
Freezer
- Freeze assembled, uncooked egg rolls in a single layer until solid, then transfer to a freezer bag or container.
- Fry from frozen, adding a little extra time, and keep the oil temperature steady.
- You can also freeze cooked egg rolls and re-crisp them in the oven or air fryer.
Make-ahead filling
- The filling can be made in advance and chilled.
- Assemble egg rolls once the filling is cold; this makes wrapping easier.
A Few Concluding Notes Before You Get Cooking
- Taste the filling before adding the cheese, and adjust the salt and pepper.
- Chop the soy curls to a size that allows the egg rolls to roll easily and slice cleanly for serving.
- Let the cheese melt gently, then stir lightly. Those pockets of cheese are the whole point.
- When you are ready to fry, keep your oil steady, work in batches, and serve them hot. You will get crisp wrappers, a savory filling, and just enough melty cheese in every bite.
More Party Snacks Worth Making
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4-Ingredient Pesto Pinwheels
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Homemade Vegan Mozzarella Sticks
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Vegan Chicken Parmesan Wonton Cups
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Vegan Jalapeño Popper Rolls
Vegan Cheesesteak Egg Rolls
- Total Time: 1 hour
- Yield: About 15 Eggrolls 1x
- Diet: Vegan
Description
If you love a classic Philly cheesesteak but want something to dip, dunk, and crunch, these Vegan Cheesesteak Eggrolls are for you. You get savory soy curls, sweet sauteed onions, pockets of melty vegan cheese, and a crispy wrapper that shatters in the best way. They are great for game day, parties, or a fun dinner when you want something different.
Ingredients
- 8 ounces soy curls
- 4 cups vegan “beef” broth (or vegetable broth)
- 2 tablespoons vegan butter
- 1 medium sweet onion, diced
- 1 teaspoon salt, divided in half
- 1 tablespoon dark soy sauce (or sub light soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1½ teaspoons cumin
- ½ teaspoon black pepper
- 6–8 slices vegan provolone (or 1 cup vegan shredded cheese)
- Egg roll wrappers
- Oil for frying
Instructions
Make filling:
- Hydrate the soy curls. Place the soy curls in a large, heatproof mixing bowl and pour the hot vegan “beef” broth over them. Mix and be sure the soy curls are submerged. Set aside to rehydrate for about 10 minutes.
- Strain and chop. After 10 minutes, reserve ½ cup of the broth and set aside. Drain and squeeze out the excess broth from the hydrated soy curls. Roughly chop into small pieces and set aside.
- Mix the marinade. In the bowl with the reserved broth, add ½ teaspoon of salt, dark soy sauce, soy sauce, vegan Worcestershire sauce, garlic powder, paprika, cumin, and black pepper. Mix together and set aside.
- Cook the onions. Heat two tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the diced onion and the remaining salt. Cook, stirring occasionally, until the onions begin to caramelize and turn golden brown, about 10 minutes. Remove the onions from the pan and set aside.
- Brown the soy curls. To the same pan, add the chopped soy curls and sauté, stirring occasionally, until they begin to brown, about 5 minutes. Add vegetable oil, as needed, if the soy curls begin to stick.
- Add the marinade and onions. After 5 minutes, pour in the marinade and add the caramelized onions. Mix and sauté for an additional 5 minutes.
- Melt the cheese. Lower the heat to low and adjust salt and pepper as desired. Add the vegan cheese slices on top of the soy curls, cover, and steam and melt for 5 minutes. Roughly stir the cheese into the soy curls. You don’t want the cheese to be fully incorporated–there should still be some pockets of cheese throughout the mixture. Set aside to cool.
Assemble:
- Prep for assembly. Fill a small bowl with water and prepare a clean work surface. You will be ready to assemble once the filling is cool enough to handle.
- Fill the egg roll wrappers. Place an egg roll wrapper on the work surface with a corner facing you, and brush all edges with water. Add about 3 tablespoons of the filling to the lower half of the wrapper.
- Roll the cheesesteak egg rolls. Roll the bottom corner over the filling, then fold in the left and right corners. Continue rolling away from you until the filling is sealed. Set it aside seam-side down, and repeat with the remaining filling and wrappers.
Fry and serve:
- Heat a pot of oil to 350˚F. Have a paper-towel-lined plate or a wire rack ready. Add the egg rolls to the oil in batches, about 3-4 at a time, and fry until golden, tossing occasionally. This will take about 4-5 minutes.
- Cool and serve. Transfer the rolls to the paper-towel-lined plate or wire rack, then repeat with the remaining egg rolls. Serve hot and enjoy!
Notes
- Soy Curls: If you cannot find or prefer not to use soy curls, use shredded seitan, chopped oyster mushrooms, or a store-bought vegan beefy crumble instead. Cook mushrooms longer to drive off moisture and concentrate flavor.
- Make Ahead: The filling can be made in advance and chilled. You can also assemble these in advance and fry them before serving for the best texture.
- Storage: Refrigerate cooked egg rolls in an airtight container for up to 3 days.
- Reheating: Rewarm in an oven or air fryer until hot and crisp. The microwave will soften the wrapper and is not recommended.
- Freezing: Freeze assembled, uncooked egg rolls in a single layer until solid, then transfer to a freezer bag or container. Fry from frozen, adding a little extra time, and keep the oil temperature steady. You can also freeze cooked egg rolls and re-crisp them in the oven or air fryer.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Appetizer / Snack
- Method: Stove Top / Deep Fry
- Cuisine: American
