You know those irresistible restaurant Tex-Mex egg rolls everyone raves about? These vegan southwestern egg rolls are a plant-based take on that fan-favorite starter — crispy, colorful and bursting with smoky flavor. Lentils stand in for chicken, vegan cheese brings the melty goodness, and the creamy salsa ranch dip seals the deal. They’re party-perfect, weeknight-easy and absolutely addictive.
Copycat Southwestern Egg Rolls (Vegan)
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Ingredients
- 1-1/2 cups cooked lentils green used in this recipe
- 1 cup shredded vegan cheese
- 1/2 cup frozen corn thawed
- 1/2 cup canned black beans drained & rinsed
- 1/2 cup fresh baby spinach finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup scallions thinly sliced
- 2 Tbsp. taco seasoning spice blend
- 18 egg roll wrappers vegan-friendly
- Oil as needed to lightly coat
Dipping sauce
- 1/2 cup mild salsa
- 3 Tbsp. dairy-free ranch
Instructions
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In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.
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To make filling, in medium bowl, stir together cooked lentils, cheese, corn, black beans, spinach, red bell pepper, scallions and taco seasoning until well combined.
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To make egg rolls, on work surface, lay down an egg roll wrapper angled with a corner pointed toward your. Add about 2-3 tablespoons of filling on bottom center of wrapper. Fold over corner nearest you and gently press and pull downwards to pack filling together. Fold in two sides of wrapper over filling and roll up very tightly. Secure top corner with light brush of water and gently press to seal. Onto large plate, transfer egg roll seam side down. Repeat process with remaining wrappers and filling.
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To cook egg rolls, lightly coat each roll with oil and air fry at 365 degrees F for 12-18 minutes, flipping halfway through. Alternatively, to deep fry, pour oil to depth of 1/2-inch in 12-inch cast-iron skillet over medium-high heat until thermometer reads 350 degrees F, about 8 minutes. Add 3 to 4 egg rolls into hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to paper towel-lined plate to drain. Repeat with remaining egg rolls.
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To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.
Notes
Nutrition
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The post Copycat Southwestern Egg Rolls (Vegan) first appeared on The Upside by Vitacost.com.