“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
If you’re looking for a plant-based appetizer that’s crispy, comforting, and packed with bold flavor, these Vegan Jackfruit Cheesesteak Egg Rolls with Smoky Cashew Dipping Sauce are sure to become a favorite. They take everything you love about a classic cheesesteak: the savory filling, tender peppers and onions, and creamy “cheesy” goodness, and wrap it all inside a golden, crunchy egg roll wrapper. Paired with a rich, smoky cashew dipping sauce, every bite is delicious enough to impress vegans and meat-eaters alike.
One of the things I love most about this recipe is how jackfruit transforms into the perfect meat alternative. Young green jackfruit has a naturally shredded texture that closely resembles slow-cooked beef when seasoned well. As it cooks with onions, peppers, garlic, and savory spices, it absorbs all of those delicious flavors while maintaining a hearty, satisfying bite.
The vegetables add both sweetness and texture to the filling. Sautéed onions and bell peppers become beautifully caramelized, creating the familiar flavor combination that makes a cheesesteak so comforting. Combined with a creamy dairy-free cheese mixture, the filling is rich without feeling heavy, making these egg rolls the perfect balance of indulgent and fresh.
Of course, no great appetizer is complete without a delicious dipping sauce. This smoky cashew sauce is creamy, tangy, and just a little smoky, bringing everything together with every dip. Made from blended cashews and simple pantry ingredients, it’s a versatile sauce you’ll want to drizzle over sandwiches, roasted vegetables, grain bowls, and wraps long after the egg rolls are gone.
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, Worcestershire sauce, apple cider vinegar, 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.
