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vegan jackfruit cheesesteak egg rolls
Lauren Eliza Eats

Vegan Jackfruit Cheesesteak Egg Rolls

Crispy vegan jackfruit cheesesteak egg rolls filled with peppers, onions, and dairy-free cheese. Served with a spicy cashew sauce for the perfect plant-based appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer, Snack
Cuisine: American, Asian
Ingredients Method

Ingredients
  

Vegan Jackfruit Cheesesteak Egg Rolls
  • 1 can jackfruit in brine or 1 package seasoned jackfruit
  • 1 Tbsp olive oil
  • 1 bell pepper sliced
  • ½ medium yellow onion sliced
  • 2 cloves garlic minced
  • 2 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar
  • 1 tsp all-purpose seasoning
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • 1 cup shredded plant-based cheese
  • 8 to 10 vegan egg roll wrapper
  • Oil cooking spray
Spicy Cashew Dipping Sauce
  • 1 cup cashews soaked in water for at least 1 hour
  • 1 to 2 Tbsp hot sauce
  • 1 Tbsp nutritional yeast
  • ½ lemon juiced
  • 1 Tbsp maple syrup
  • 1 tsp seasoning salt
  • ½ tsp smoked paprika
  • ¼ cup water adjust amount to make sauce thicker or thinner

Method
 

Making the jackfruit egg roll filling
  1. In a skillet, sauté the sliced bell peppers and onions in avocado or olive oil until softened.
  2. Add minced garlic, soy sauce, apple cider vinegar, all-purpose seasoning, seasoning salt, smoked paprika, and cumin to skillet.
  3. Saute vegetables in sauce on medium-low heat until cooked through and slightly absorbed.
  4. 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.
How to roll the egg roll
  1. 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.
  2. Form the shredded cheese and jackfruit filling into a small, horizontal log. Do not let the log reach the outer corners of the wrapper.
  3. 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.
  4. 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.
  5. Take the left and right corners of the wrapper and fold them in. Make sure you are folding firmly but not too tightly.
  6. 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.
  7. 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.
  8. Your egg roll should be completely sealed. Lay aside on a plate and repeat.
Cook the egg rolls
  1. 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.
  2. Lay a single layer on a rack inside your air fryer.
  3. Air fry at 400℉ for 10-12 minutes flipping the sides halfway through cooking.
Making spicy cashew dipping sauce
  1. Drain cashews from its soaking water. Add all cashew sauce ingredients in a blender.
  2. 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.
  3. Serve vegan jackfruit cheesesteak egg rolls warm with the spicy cashew sauce on the side.