Crispy Vegan Southwest Egg Rolls
Ingredients
The filling
-
1
package
Vegan Egg Roll Wrappers
-
2
cups
Veggie Chicken Pieces
-
1
tablespoon
Olive Oil
-
⅓
cup
Red Bell Pepper, diced
-
¼
cup
Onion, diced
-
1
Jalapeño
diced (optional)
-
1
15-ounce can
Black Beans, drained & rinsed
-
½
cup
Corn, fresh or frozen
-
1
cup
Spinach, stems removed & chopped
-
1
Avocado
mashed
-
1
tablespoon
Cilantro, finely chopped
-
1
tablespoon
Taco Seasoning
-
Water
for sealing wrappers
-
Vegetable Oil
for frying
Optional Dipping Sauce
-
1
cup
Vegan Ranch Dressing
-
½
Avocado
-
⅓
cup
Cilantro
-
Salt and pepper
to taste
Instructions
- Cook the veggie chicken according to package directions and set aside.
- In a pan, heat oil and cook onions and bell peppers until softened.
- Add jalapeño and cook for an additional minute.
- Stir in black beans, corn, spinach, and taco seasoning, cooking until heated through.
- Remove from heat and mix in the cooked veggie chicken, mashed avocado, and cilantro.
- Lay egg roll wrappers in a diamond shape and place filling in the center.
- Roll the wrappers tightly, sealing edges with water.
- Heat vegetable oil in a deep skillet to 375°F and fry the egg rolls in batches for 2-3 minutes until golden brown.
- Transfer cooked egg rolls to a wire rack to cool.
- To make the dipping sauce, blend all sauce ingredients until smooth.
- Serve the egg rolls with the dipping sauce.
Nutrition Facts (estimated)
Servings
12 servings
Calories
128
Total fat
7g
Total carbohydrates
12g
Total protein
5g
Sodium
138mg
Cholesterol
11mg
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