mexican egg rolls

These crispy vegan southwest egg rolls are full of bold flavors and satisfying ingredients like vegan chicken, black beans, and veggies. Yum!

Vegan Southwest Egg Rolls

Vegan Egg Roll Wrappers

Tablespoon Olive Oil

Jalapeno (diced (optional) 23 grams)

½ Cup Corn, fresh or frozen (65 grams)

Cup Spinach (stems removed &

Avocado (mashed 150 grams)

Tablespoon Cilantro (finely chopped)

Tablespoon Taco Seasoning

Water

Cup Vegan Ranch Dressing (240 ml)

½ Avocado (75 grams)

salt and pepper

Place veggie chicken pieces in a large frying pan and heat according to package directions. Set aside.

Add oil, onions and bell peppers to the pan. Cook over medium heat until the vegetables are softened, about 5 minutes.

Add the jalapeno and cook for 1 minute more.

Add the beans, corn, spinach and taco seasoning. Cook until vegetables are heated through.

Remove from heat. Add the heated veggie chicken, mashed avocado and cilantro and stir together.

Lay the egg roll wrappers out on the table in a diamond shape with one corner pointing towards you.

Place about 1⁄3 cup of egg roll filling in the center of each wrapper then roll it up tightly while folding the sides in. Use a bit of water to seal the outside edge of the wrapper.

Continue until all wrappers are rolled up and set aside.

Add about 2 inches of oil to a deep skillet. Heat to 375 degrees.

Add the eggrolls to the oil in batches, taking care not to crowd the pan. Cook for about 2-3 minutes, flipping to get an even golden brown color..

Remove from oil and cool on a wire rack.

Serve immediately.

Combine all of the ingredients together in a blender or food processor. Process until smooth.

To make dipping sauce:

These crispy southwestern egg rolls are full of savory spiced chicken, beans, tomatoes, rice, and gooey melted cheese. Either baked or fried, this simple recipe makes a great snack, appetizer, or meal served with a simple homemade cilantro lime ranch dip.

Southwest Egg Rolls

egg roll wrappers

Vegetable oil (for frying only)

olive oil

onion

chicken breasts (chopped small)

garlic

red pepper (finely chopped)

jalapeno (seeded, deveined, minced)

black beans

corn (drained and rinsed)

brown rice

tomatoes

tsp cumin

tsp chili powder

salt

smoked paprika

pepper

cheddar cheese

Monterey Jack

avocados (mashed)

sour cream

mayonnaise

milk

dry ranch seasoning/dressing mix

cilantro

lime juice

Hot sauce to taste (optional)

Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sliced onion, saute until the chicken is cooked through. Add in the garlic, red pepper, and jalapeno and cook for 1 minute before stirring in the black beans, corn, rice, tomatoes, cumin, chili powder, salt, smoked paprika, and black pepper.

Remove the pan from the heat and add in the shredded cheddar cheese, Monterry jack, and mashed avocado. Stir to combine.

Line a baking sheet with parchment paper for assembly and spray with cooking spray. Place an egg roll wrapper on the sheet with one of the points facing towards you. Scoop approximately ¼ cup of the filling onto the lower third of the wrapper.

Lightly brush the top corner of the wrapper with water to seal. Fold the bottom corner of the wrapper over the filling.

Then tuck the corner in tight on the other side of the filling.

Fold in both corners as you roll the spring roll towards the top corner. Press firmly to seal. Repeat for the remaining wrappers and filling.

Heat oil in a large pot or dutch oven to 350°F over medium high heat. Once hot, carefully place the spring rolls into the oil and cook, rotating occasionally until the wrapper is golden brown.

Remove cooked spring rolls to a paper towel lined plate to drain.

To bake these spring rolls instead of frying, space evenly on a parchment lined baking sheet, brush the spring rolls with oil and bake at 425°F for 15 minutes, flipping halfway through until crispy and golden brown.

To prepare the dipping sauce, combine the sour cream, mayonnaise, milk, ranch seasoning, cilantro, lime juice, and hot sauce in a small bowl. Cover and refrigerate until needed.

Cilantro Lime Ranch Dip

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Vegan Southwest Egg Rolls

Southwest Egg Rolls

Top 2 mexican egg rolls recipes from across the web

The most viewed mexican egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Southwest Egg Rolls

Southwest Egg Rolls

The most viewed mexican egg rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine