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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!
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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!
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