Description
Crispy, flavorful southwest egg rolls packed with veggies, beans, and spices, perfect as an appetizer or snack. These vegan rolls are golden on the outside and deliciously hearty on the inside.
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup cooked rice
- 1/2 cup diced green chiles
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup vegan cheese, shredded
- 10–12 egg roll wrappers
- Oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, and sauté until softened.
- Add corn, black beans, cooked rice, and green chiles. Stir to combine.
- Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3-5 minutes until heated through.
- Remove from heat and stir in vegan cheese until slightly melted.
- Place an egg roll wrapper on a flat surface. Add 2-3 tablespoons of filling in the center.
- Fold in the sides and roll tightly, sealing the edge with water.
- Heat oil in a pan over medium heat and fry egg rolls until golden brown and crispy on all sides.
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- These can be baked or air-fried for a lighter option.
- Use leftover rice for quicker prep.
- Store leftovers in the fridge for up to 3 days and reheat in an oven or air fryer.
- Serve with salsa, guacamole, or vegan ranch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwest
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
