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A hand dipping an egg roll into a wood bowl of green dipping sauce.

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.
Course Appetizer, Entree, Main Course, Side Dish
Cuisine American, Mexican, Vegan
Keyword egg roll, tex mex, vegan
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 15 Servings
Calories 183.84 kcal
Author Linda Meyer

Ingredients

  • 15 to 20 egg roll wrappers
  • 2 tbsp 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 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups WHOLLY® GUACAMOLE Spicy Guacamole
  • 3 tbsp 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 tbsp white wine vinegar
  • For Frying
  • 3 cups vegetable oil we prefer canola oil

Instructions

  1. Make the egg roll wrappers, click HERE for the recipe and instructions.

  2. 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.
  3. Cook until the vegetables soften and begin to brown, approximately 7 minutes.
  4. Add the 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp dried oregano, and salt and pepper to taste, stir to fully combine. Cook for 2 minutes.
  5. Add 1 tbsp of the vegetable filling to the center of an egg roll wrapper.
  6. Top with a liberal dollop of WHOLLY® GUACAMOLE Spicy Guacamole.
  7. Fold one side of the wrapper over, then the other side, then the third side and roll to close the roll.
  8. Brush the roll with a light layer of egg wash.
  9. 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
  10. Fry for approximately 2 minutes, or until golden brown. Flip and fry another 2 minutes, or until the entire egg roll is golden brown.
  11. 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.
  12. For the Dipping Sauce
  13. Put the 1 cup WHOLLY® GUACAMOLE Classic Guacamole, ¼ cup water, juice from 1 large lime, and 1 tbsp white wine vinegar in a blender and blend until smooth and creamy.
  14. Enjoy!

Recipe 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 Facts
Crispy Vegan Southwest Egg Rolls
Amount Per Serving (1 g)
Calories 183.84 Calories from Fat 125
% Daily Value*
Fat 13.93g21%
Saturated Fat 4.94g31%
Cholesterol 1.17mg0%
Sodium 84.72mg4%
Potassium 342.15mg10%
Carbohydrates 14.22g5%
Fiber 4.27g18%
Sugar 1.34g1%
Protein 2.76g6%
Vitamin A 508.13IU10%
Vitamin C 32.57mg39%
Calcium 21.01mg2%
Iron 1.06mg6%
* Percent Daily Values are based on a 2000 calorie diet.