If you love a classic Philly cheesesteak but want something to dip, dunk, and crunch, these Vegan Cheesesteak Egg Rolls 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 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.
Find the full printable recipe here: Vegan Cheesesteak Egg Rolls
