Vegan Southwest Egg Rolls with Pineapple Cream Dipping Sauce
These delicious little Southwest Egg Rolls with a Sweet Pineapple Dipping Sauce are the perfect vegan appetizer for your next party!
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!
Nutrition
Calories: 181kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 2gCholesterol: 6mgSodium: 391mgPotassium: 129mgFiber: 2gSugar: 4gVitamin A: 406IUVitamin C: 15mgCalcium: 44mgIron: 2mg
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