Vegan Philly Egg Rolls Recipe

Prep seitan and veggies

Thinly slice the seitan if not pre-sliced. Thinly slice the onion and bell peppers and mince the garlic.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add the sliced onion and a pinch of salt; cook 6–8 minutes, stirring occasionally, until the onions are softened and beginning to caramelize.

Add the sliced bell peppers and cook 4–5 minutes until softened but still slightly crisp.

Push the vegetables to one side of the pan and add the seitan. Let seitan brown for 2 minutes per side without moving too much, then stir together with the vegetables.

Add minced garlic, soy sauce, vegan Worcestershire, maple syrup, smoked paprika, and black pepper. Stir and cook 2–3 more minutes until the seitan is well coated and any liquid has mostly evaporated. Taste and adjust seasoning.

Remove from heat and let cool 8–10 minutes so filling isn't steaming hot when wrapping (this helps prevent soggy wrappers).

Set up an assembly station: a clean work surface, a small bowl with the cornstarch mixed with 1 tablespoon cold water (this is the glue), and the wrappers stacked nearby.

Place one wrapper on the work surface with a corner pointing toward you (diamond orientation). Spoon about 2.5–3 tablespoons of the seitan-veggie mixture into the lower third of the wrapper, keeping filling centered and leaving at least a 1/2 inch border on the sides.

Top the filling with one torn or halved slice of vegan American cheese (fold to fit).

Fold the bottom corner up over the filling, tuck tightly, fold the left and right corners inward, then brush the top corner edge with the cornstarch paste and roll closed, sealing the edge firmly. Repeat with remaining wrappers and filling. You should get about 8 rolls.

Place assembled rolls seam-side down on a baking sheet. If not frying immediately, cover lightly with a damp towel and refrigerate up to 1 hour.

Deep-frying

Pour about 1 inch of neutral oil into a heavy skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small scrap of wrapper in—if it sizzles and browns in ~30 seconds, it's ready.

Working in batches (don't overcrowd), carefully place 2–3 egg rolls seam-side down into the hot oil. Fry 2.5–3 minutes per side, turning with tongs, until golden brown and crisp. Total fry time ~5–6 minutes per roll depending on size.

Transfer to a wire rack or paper towel-lined tray to drain and rest 1–2 minutes before serving.

Air-fryer method (lower oil option)

Preheat air fryer to 390°F (200°C). Lightly spray rolls with oil. Place rolls seam-side down in a single layer (work in batches). Air-fry 8–10 minutes, flipping halfway, until evenly golden and crisp. Add 1–2 minutes if needed for extra crispness.

While rolls rest, whisk together vegan mayonnaise, vegan sour cream (or yogurt), Dijon mustard, smoked paprika, hot sauce, lemon juice, maple syrup, garlic powder, salt, and black pepper in a small bowl until smooth.

Taste and adjust: add more hot sauce for heat, more lemon for brightness, or a pinch more salt if needed. Refrigerate until ready to serve. Sauce can be made up to 2 days ahead.

Arrange hot Vegan Philly Egg Rolls on a platter with a small bowl of Mike's House Sauce for dipping. Serve immediately for best texture.

If storing leftovers, keep rolls in an airtight container in the fridge up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or in an air fryer 3–5 minutes.