Philly Cheesesteak Egg Rolls

These are inspired by Skinny Taste, concerted a vegan treat!!

  • Seitan, 1/2 lb sliced thin
  • Olive oil spray
  • Nacho sauce
  • 1 onion, sliced thin
  • 4 bell peppers, sliced thin
  • 12 egg roll wrappers
  • Preheat oven or air fryer to 400.
  • In a large skillet over medium heat, spray with olive oil, add onions and peppers and cook until soft. Chop into small pieces once cooked. Add the seitan and cook until it starts to brown, let cool slightly abs chop.
  • Place an egg roll wrapper on a cutting bowl, place a little nacho sauce in the middle, top with pepper mixture and seitan. Fold sides in the bottom and roll up tightly. Spray with olive oil and place on a parchment lined baking sheet. Repeat.
  • Bake for 10 – 15 minutes until crispy, turning a couple times.
  • Airfry at 370 for 4 – 5 minutes until crispy.
  • Serve with nacho sauce.
  • Serves 4 – 6.
  • Santa Fe Egg Rolls

    Another winner from Skinny Taste! I added a lot more veg and cooked in the air fryer.

    1 avocado
    ¼ c mayonnaise
    ¼ c buttermilk
    ¼ c chopped scallions
    ⅛ tsp garlic powder
    1 tsp onion salt
    1 tbsp parsley, minced
    ⅛ tsp dried basil

    Egg Rolls
    Cooking spray or oil mister
    1 lb ground turkey
    ½ tsp salt
    1 chopped onion
    1 chopped red bell pepper
    1 garlic clove, crushed
    1 can diced green chiles
    8 oz spinach
    1 cfrozen corn kernels, thawed
    1 can black beans, rinsed and drained
    1 tap ground cumin
    1 tsp chili powder
    Egg roll wrappers
    1 c shredded pepper Jack cheese

    In a small blender, combine the ingredients for the avocado ranch sauce and blend until smooth.

    Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

    Heat a medium skillet over medium-high heat and coat it with cooking spray. Add the ground turkey and salt. Cook, using a wooden spoon to break the meat into small pieces as it browns, about 4 minutes. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the green chiles, spinach, corn, black beans, cumin, and chili powder and cook, stirring, until the liquid evaporates, 3 to 4 minutes.

    Place an egg roll wrapper on a clean work surface with a corner facing you. Spoon ¼ c of the turkey mixture at the bottom corner and top with 1 tbsp Jack cheese. Fold the bottom corner over the mixture so that it covers it completely, then roll to the center of the wrapper. Fold the left and right corners into the center to form an envelope. Roll the wrap upward one time, leaving the top corner open. Wet your index finger with a little water and moisten the corner. Fold the corner down to seal the roll. Repeat for all the rolls and place on the prepared baking sheet. Coat each roll with cooking spray.

    Bake until the rolls are crisp and golden brown, 6 to 8 minutes per side.
    Serve with the sauce on the side.

    Serves 20.