Philly Cheesesteak Rolls

Ingredients

• 2.5 cup shelled raw walnuts (Soak in hot water for at least 2 hours, or overnight in the refrigerator, then drain.)
• 1 tbsp chili oil
• 2 tbsp olive oil (Use 1 tablespoon in the food processor and the remaining tablespoon to sauté the onion.)
• 1 tsp salt
• 1 tsp black pepper
• 0.5 white onion (Chopped.)
• 0.25 cup vegan Worcestershire sauce
• 170 g vegan provolone cheese (Amount estimated because the source does not specify a quantity.)
• 3.5 tbsp unsweetened plant-based milk (The source specifies 3–4 tablespoons.)
• 1 green bell pepper (Chopped.)
• 12 vegan egg roll wrappers (Amount estimated for approximately 12 rolls; verify that the wrappers are vegan.)
• water (For soaking the walnuts and sealing the wrappers.)
• grapeseed oil (For frying; use enough to fry the rolls. The amount is not specified.)
• garlic aioli or horseradish aioli (For serving, if desired. The author particularly recommends horseradish aioli.)

Steps

1. 1

   Soak the walnuts in hot water for at least 2 hours. For an overnight soak, cover and refrigerate them. Drain the walnuts thoroughly before using.

2. 2

   Add the drained walnuts, chili oil, 1 tablespoon of the olive oil, salt, and black pepper to a food processor. Pulse in short bursts until the walnuts have a coarse, crumble-like texture; do not process them into a smooth paste.

3. 3

   Heat a sauté pan over medium heat and add the remaining 1 tablespoon olive oil. Add the chopped onion and cook, stirring occasionally, until caramelized and deep golden, about 8–12 minutes.

4. 4

   Add the walnut mixture and vegan Worcestershire sauce to the same sauté pan. Cook over medium heat, stirring regularly, until the walnut grounds are browned and the mixture is fragrant, about 5–7 minutes. Remove from the heat.

5. 5

   Combine the vegan provolone cheese and plant-based milk in a small saucepan. Warm over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth. Do not let it scorch on the bottom.

6. 6

   Add about half of the melted cheese sauce to the browned walnut grounds. Stir until the sauce is evenly incorporated and the filling holds together.

7. 7

   Set out the vegan egg roll wrappers, chopped green bell pepper, walnut filling, remaining cheese sauce, and a small bowl of water. Keep unused wrappers covered so they do not dry out.

8. 8

   Place one wrapper on a work surface with a corner pointing toward you. Put 1 tablespoon walnut filling, 1 tablespoon cheese sauce, and 1 teaspoon chopped bell pepper in the center.

9. 9

   Moisten each corner and edge of the wrapper with a small amount of water. Fold and roll the wrapper tightly around the filling, sealing the edges so the roll does not open during cooking. Repeat with the remaining wrappers and filling.

10. 10

    Fry the rolls in hot grapeseed oil, turning as needed, until the wrappers are crisp and golden brown. Alternatively, air-fry them until golden and crisp, following the air fryer’s recommended temperature and timing for egg rolls.

11. 11

    Drain fried rolls briefly on a rack or paper towels. Serve hot with garlic aioli or horseradish aioli for dipping.

Notes

The source does not specify the exact amount of vegan provolone, the number of wrappers, frying temperature, or frying time; those quantities are estimated or intentionally left open. Horseradish aioli is specifically recommended. For a lighter preparation, air-fry the assembled rolls instead of deep-frying.

Nutrition per serving

• appetizer
• snack
• vegan
• dairy-free
• plant-based
• fried
• air-fryer
• party food