Make filling:

1. 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. 
2. 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.
3. 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. 
4. 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. 
5. 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. 
6. 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. 
7. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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!