“Don’t worry about anything; instead, pray about everything. Tell God what you need, and thank him for all he has done.”
Philippians 4:6 NLT
These Vegan Jackfruit Cheesesteak Egg Rolls are a bold, plant-based twist on the Philly classic. Tender, shredded jackfruit is sautéed with peppers, onions, and spices. Wrapped with dairy-free cheese and fried (or baked) until golden and crisp. Serve these vegan egg rolls with a creamy, spicy cashew dipping sauce.
Plant-based is far from boring if you know how to make every savory and flavor. This recipe is smoky, seasoned, and nutritious. If you need a meat-free cheesesteak alternative, I highly recommend trying these vegan jackfruit egg rolls. Perfect for game day, gatherings, or anytime you’re craving comfort food that’s completely vegan.
Vegan Jackfruit Cheesesteak Egg Rolls
Ingredients
Method
- In a skillet, sauté the sliced bell peppers and onions in avocado or olive oil until softened.
- Add minced garlic, soy sauce, apple cider vinegar, all-purpose seasoning, seasoning salt, smoked paprika, and cumin to skillet.
- Saute vegetables in sauce on medium-low heat until cooked through and slightly absorbed.
- Add in your canned jackfruit removed from its brine or the pre-packaged seasoned jackfruit. Break a part jackfruit with a spatula into smaller chunks and shreds. Remove from the heat.
- Working on a clean surface, lay one egg roll down in a diamond position. Add 1-2 Tbsp of jackfruit filling and a small pinch of shredded dairy-free cheese in the center of the wrapper.
- Form the shredded cheese and jackfruit filling into a small, horizontal log. Do not let the log reach the outer corners of the wrapper.
- Be aware of how much you fill your egg roll wrappers, the more you fill it, the more likely they will burst or break open.
- Roll your egg roll like a burrito by taking the corner of the wrapper closest to you and folding it over the jackfruit filling log.
- Take the left and right corners of the wrapper and fold them in. Make sure you are folding firmly but not too tightly.
- Add a little water to your finger and dampen the top two edges of the egg roll wrapper. It should resemble an envelope and the water helps to seal it.
- Roll the egg roll firm but not too tightly away from you towards the top dampened corner. Press the final corner into egg roll to seal and smooth down with your fingers.
- Your egg roll should be completely sealed. Lay aside on a plate and repeat.
- Fry, bake, or air fry the egg rolls until golden brown and crispy. To air fry, spray both sides of egg roll lightly with cooking spray.
- Lay a single layer on a rack inside your air fryer.
- Air fry at 400℉ for 10-12 minutes flipping the sides halfway through cooking.
- Drain cashews from its soaking water. Add all cashew sauce ingredients in a blender.
- Blend well until smoothy consistency. If sauce if chunky or thicker than preferred, 1 Tbsp of water at a time and blend sauce. Adjust taste to your liking.
- Serve vegan jackfruit cheesesteak egg rolls warm with the spicy cashew sauce on the side.
