These vegan Southwest Egg Rolls are filled with vegan chick’n, flavorful veggies, and the perfect Tex-Mex seasoning blend. Then, they’re fried to a golden, crunchy, crispy perfection. What sets these egg rolls apart from all the others is the sweet pineapple cream dipping sauce! It’s so good!
I used to order these at Bennigan’s back in the day. Not sure if they’re even open anymore? But, they taste just like what I remember – a fiesta version of an egg roll, with the perfect dipping sauce and just the right crunch! We love this little appetizer and hope you do, too!
What Goes Inside These VEGAN Southwest Egg Rolls?
- Vegan Chick’n
- Black Beans
- Corn
- Cilantro
- Poblano Peppers
- Green Onions
- Red Peppers
- Seasonings like chili powder, cumin, garlic powder, onion powder, and sea salt. Add some cayenne or crushed red pepper flakes for more heat!
- Jalapeños (optional)
- Vegan Cheese or Sour Cream (optional for Creaminess)
How to Make Egg Rolls
- Lay one wrapper on a flat surface (it should look like a diamond). Place a line of 2-3 tablespoon of filling in the middle. Brush a small amount of water along the edges of the wrapper using your fingertip (keep a small bowl of water nearby to constantly dip your finger in).
- Roll the corner closest to you over the filling once, gently tucking it under the filling.
- Now, fold in both sides of the wrapper towards the middle.
- Finally, roll up towards top corner to seal. Repeat until you’ve assembled all egg rolls.
Fry or Bake the Egg Rolls
After you’ve assembled all egg rolls, fry them in about an inch of oil over medium-high heat for approximately 1-2 minutes per side, or until golden brown. Transfer them to a wire cooling rack while you fry the rest. I keep mine in a warm oven until ready to serve.
If you’d rather bake them, preheat the oven to 425°F. Brush each egg roll with oil and transfer to baking sheet. Bake for about 10-15 minutes, flipping once halfway through.
For More Tex-Mex Recipes:
Creamy Fajita Soup with Roasted Peppers and Onions
Marinated Tempeh Taco Platter with Pineapple Salsa
The Best Vegan Enchilada Lasagna
Cowboy Caviar Enchiladas with Poblano Cream Sauce
Vegan Southwest Egg Rolls with Pineapple Cream Dipping Sauce
Ingredients
Southwest Egg Rolls
- 1 Package Vegan Egg Roll Wrappers Like Nasoya
- 10 Ounces Vegan Chick'n Chopped
- 1 Cup Black Beans Drained and rinsed
- 1 Cup Corn Drained
- 1 Red Pepper Diced
- 1 Poblano Chopped
- 2 Green Onions Sliced
- ¼ Cup Cilantro Chopped
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Sea Salt
- Juice from 1 Lime
Pineapple Cream Dipping Sauce
- 8 Ounce Crushed Pineapple in a Can
- ¾ Cup Vegan Mayonaise
- ¼ Cup Salsa
- 2 tablespoon Sugar
- ½ teaspoon Black Pepper
Instructions
- Prepare pineapple cream dipping sauce by blending all ingredients in a small blender or whisking until smooth
- Combine all egg roll ingredients (except wrappers) and mix well
- Heat about an inch of oil over medium-high heat in a skillet or shallow pan
- To make the egg rolls: Place one wrapper on a flat surface (it should look like a diamond). Place a line of 2-3 tablespoon of filling in the middle. Brush a small amount of water along the edges of the wrapper using your fingertip (keep a small bowl of water nearby to constantly dip your finger in). Roll the corner closest to you over the filling once, gently tucking it under the filling. Now, fold in both sides of the wrapper towards the middle and then roll up towards top corner to seal. Repeat until you've assembled all egg rolls. See picture in post for visual
- Once oil is hot, place a few egg rolls (seam side down) and fry for about 1-2 minutes per side, or until they're golden brown
- After frying, transfer them to a wire rack
- Serve hot with dipping sauce!
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