Crispy Vegan Southwest Egg Rolls
Our Tex Mex egg rolls are dairy-free and egg-free. Made with vegan egg roll wrappers, healthy veggies, and creamy guacamole. A crowd-pleasing appetizer or make it for dinner.
Print
Pin
Servings: 15 Servings
Calories: 183.84kcal
Equipment
- stove
Ingredients
- 15 to 20 egg roll wrappers
- 2 tablespoon extra-virgin olive oil
- 1 red onion finely chopped
- 1 yellow bell pepper seeded and finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 zucchini finely chopped
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups WHOLLY® GUACAMOLE Spicy Guacamole
- 3 tablespoon vegan egg wash we use JUST egg
- FOR THE DIPPING SAUCE
- 1 cup WHOLLY® GUACAMOLE Classic Guacamole
- ¼ cup water
- Juice from one large lime
- 1 tablespoon white wine vinegar
- For Frying
- 3 cups vegetable oil we prefer canola oil
Instructions
- Make the egg roll wrappers, click HERE for the recipe and instructions.
- Heat the olive oil in a large skillet on medium-high heat. When the oil is hot, add the onion, bell peppers, and zucchini and spread evenly in the pan.
- Cook until the vegetables soften and begin to brown, approximately 7 minutes.
- Add the 2 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, and salt and pepper to taste, stir to fully combine. Cook for 2 minutes.
- Add 1 tablespoon of the vegetable filling to the center of an egg roll wrapper.
- Top with a liberal dollop of WHOLLY® GUACAMOLE Spicy Guacamole.
- Fold one side of the wrapper over, then the other side, then the third side and roll to close the roll.
- Brush the roll with a light layer of egg wash.
- Heat the vegetable oil on high heat until it reaches 325°F (163°C) and add the egg rolls, making sure they don’t touch. SEE NOTE
- Fry for approximately 2 minutes, or until golden brown. Flip and fry another 2 minutes, or until the entire egg roll is golden brown.
- Remove and place on a plate lined with paper towel to absorb the excess oil. Place on a baking sheet in a warm oven to keep crisp until ready to serve.
- For the Dipping Sauce
- Put the 1 cup WHOLLY® GUACAMOLE Classic Guacamole, ¼ cup water, juice from 1 large lime, and 1 tablespoon white wine vinegar in a blender and blend until smooth and creamy.
- Enjoy!
Notes
NUTRITION DISCLAIMER
- The oil needs to be 325°F before you add the egg rolls. If it’s not hot enough the rolls will be soggy and greasy, not crispy and light.
- You’ll need to fry these in batches, so make sure there’s room between the rolls when frying so they don’t stick together.
- To Freeze
- Freeze the fried egg rolls on a platter for 10 minutes and then place in a freezer safe container for up to 3 months.
- To reheat, place the egg rolls on a baking sheet and bake in a 350°F (176°C) oven for approximately 20 minutes, or until crispy and heated through to the center.
Nutrition
Serving: 1g | Calories: 183.84kcal | Carbohydrates: 14.22g | Protein: 2.76g | Fat: 13.93g | Saturated Fat: 4.94g | Cholesterol: 1.17mg | Sodium: 84.72mg | Potassium: 342.15mg | Fiber: 4.27g | Sugar: 1.34g | Vitamin A: 508.13IU | Vitamin C: 32.57mg | Calcium: 21.01mg | Iron: 1.06mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!