1.Prepare the Marinade: In a bowl, combine liquid aminos, Worcestershire sauce, A1 steak sauce, water, liquid smoke, smoked paprika, thyme, garlic powder, onion powder, and cumin.
2.Cook the Mushrooms: In a skillet over medium-high heat, sauté the sliced mushrooms for about 15 minutes until they release their juices and brown. Transfer to a bowl and toss with the marinade. Let sit for 10 minutes.
3.Sauté the Vegetables: In the same skillet, cook the sliced onion and bell pepper over medium-high heat for about 20 minutes until soft and caramelized. Season with salt and pepper.
4.Assemble the Egg Rolls: Place a vegan egg roll wrapper on a flat surface. Add a tablespoon of vegan cheese in the center, top with two tablespoons of the marinated mushroom mixture, and another tablespoon of cheese. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the edge with water. Repeat with remaining wrappers and filling.
5.Fry the Egg Rolls: Heat oil in a large pot over medium-high heat. Fry the egg rolls for about 3 minutes per side until golden and crispy. Drain on paper towels.
6.Serve: Enjoy hot with your preferred dipping sauce, such as vegan mayo, sriracha, or ketchup.
Conclusion:
These Vegan Philly Cheesesteak Egg Rolls offer a delightful combination of crispy exteriors and savory fillings, making them a hit for any occasion. Easy to prepare and bursting with flavor, they’re a must-try for anyone seeking a plant-based alternative to a classic dish.
