Philly Cheesesteak Rolls

This is one of my favorite recipes from my 2nd e-book, "It's All About the Walnuts". Be careful.... it is tough to eat just one, or two, or even three! You may need to hide these from yourself. If you love these and you would like a different variation, check out my Cheeseburger Roll recipe or my Buffalo Walnut Rolls. Enjoy!

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

Shopping List

Walnut Grounds Ingredients

2.5 cups shelled raw walnuts
1 Tbsp chili oil
2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 chopped white onion
1/4 cup vegan Worcestershire sauce
grapeseed oil for frying

‍

Additional Ingredients

vegan provolone cheese
3-4 Tbsp unsweetened plant-based milk
1 chopped green bell pepper
vegan egg roll wrappers
garlic aioli Or horseradish aioli

‍

Directions

Soak walnuts for at least 2 hours in hot water (or overnight in the refrigerator), then drain
In a food processor, combine walnuts, chili oil, 1 Tbsp olive oil, salt, and black pepper. Pulse until crumble-like texture
Drizzle remaining olive oil into sauté pan and cook chopped onion on medium heat, until caramelized
Using the same sauté pan, add walnut mixture and Worcestershire sauce. Cook on medium heat until browned
In a small saucepan, combine provolone cheese and milk. Stir on medium heat until cheese is melted
Add about half of the cheese mixture to the walnut grounds. Stir until incorporated
Get the egg roll wrappers, chopped bell peppers, and a small bowl of water ready
Fill the center of each egg roll wrapper with 1 Tbsp walnut grounds, 1 Tbsp cheese sauce, and 1 tsp bell pepper
Wet each corner of the wrapper with a small amount of water. Roll em' up and fry (or air-fry) until golden brown. Serve with sauce, if preferred. Horseradish aioli goes well with these rolls.

‍

Enjoy!

Shopping List

Walnut Grounds Ingredients

2.5 cups shelled raw walnuts
1 Tbsp chili oil
2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 chopped white onion
1/4 cup vegan Worcestershire sauce
grapeseed oil for frying

‍

Additional Ingredients

vegan provolone cheese
3-4 Tbsp unsweetened plant-based milk
1 chopped green bell pepper
vegan egg roll wrappers
garlic aioli Or horseradish aioli

‍

Directions

Soak walnuts for at least 2 hours in hot water (or overnight in the refrigerator), then drain
In a food processor, combine walnuts, chili oil, 1 Tbsp olive oil, salt, and black pepper. Pulse until crumble-like texture
Drizzle remaining olive oil into sauté pan and cook chopped onion on medium heat, until caramelized
Using the same sauté pan, add walnut mixture and Worcestershire sauce. Cook on medium heat until browned
In a small saucepan, combine provolone cheese and milk. Stir on medium heat until cheese is melted
Add about half of the cheese mixture to the walnut grounds. Stir until incorporated
Get the egg roll wrappers, chopped bell peppers, and a small bowl of water ready
Fill the center of each egg roll wrapper with 1 Tbsp walnut grounds, 1 Tbsp cheese sauce, and 1 tsp bell pepper
Wet each corner of the wrapper with a small amount of water. Roll em' up and fry (or air-fry) until golden brown. Serve with sauce, if preferred. Horseradish aioli goes well with these rolls.

‍

Enjoy!