Snacks and appetizers are some of the best foods out there, right? I think they’re designed for maximum impact, which is why they tend to be irresistibly crispy (Crispy Homemade Falafel!) or rich and creamy (Roasted Garlic White Bean Dip!). And these vegan southwest egg rolls are a little bit of both. Consider them a delicious fusion of Tex-Mex and traditional Chinese egg rolls. Inside the crispy egg roll wrapper is a mixture of savory vegan chicken, black beans, veggies, and all your favourite Tex-Mex spices for loads of flavour. Dip the egg rolls into the creamy avocado ranch sauce and you have a snack that will be the talk of your next party! (But you can totally make them for a weeknight dinner, too.) What’s more, these vegan southwest egg rolls are super versatile. You can add your favorite veggies to switch things up, or make it spicier if you prefer. They’re incredibly easy to customize, so you can make them however you like.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegan egg roll wrappers Veggie chicken pieces – I love using my vegan chicken recipe, but you can definitely use store-bought and save yourself some time. Olive oil Red bell pepper – Yellow and orange bell peppers have a similar flavor, so you can substitute either of those if you’d like. Onion – Yellow, white, or even red—they’ll all work here. Jalapeño – This is optional, for a little heat. Black beans Corn – Use fresh or frozen. Spinach Avocado Cilantro – Not a fan of cilantro? You can skip it. Taco seasoning Water Vegetable oil – Or another high-heat oil you like to use for frying.
For the Optional Dipping Sauce:
Vegan ranch dressing – Use store-bought or make your own vegan ranch. Avocado Cilantro Salt and pepper
What Egg Roll Wrappers Are Vegan?
Most store-bought egg roll wrappers are vegan, including Nasoya, the most widely-available variety. Non-vegan egg roll wrappers usually contain eggs, so make sure to check the ingredient list on the package you’re buying.
How to Make Vegan Southwest Egg Rolls
If you’d like to get a head start on this recipe, you can prepare the filling a day or two ahead of time until you’re ready to assemble and fry the egg rolls. Cook the vegan chicken. Follow the instructions on the vegan chicken package for cooking on the stovetop in a skillet. Transfer the cooked chicken to a plate. Cook the vegetables. Add the oil, onions, and bell peppers to the pan. Cook over medium heat for about 5 minutes, or until the vegetables are softened. Add the jalapeño and cook for 1 minute more, then stir in the beans, corn, spinach, and taco seasoning. Cook until the vegetables are heated through. Finish the filling mixture. Remove the skillet from the heat. Stir in the vegan chicken, mashed avocado, and cilantro. Assemble. Lay the egg roll wrappers out on a clean work surface in a diamond shape, with one corner pointing towards you. Spoon about 1/3 cup of the filling in the middle of each wrapper, then roll it up tightly while folding the sides in. Seal the outside edge by brushing it with a small amount of water and repeat with the remaining wrappers and filling. Fry the egg rolls. Add about 2 inches of oil to a deep skillet and heat it to 375ºF. Add the egg rolls to the oil in batches, being careful not to crowd them. Cook for about 2-3 minutes, flipping them halfway through to make sure they cook evenly on both sides. Transfer the cooked egg rolls to a wire rack. Make the sauce. Combine all of the sauce ingredients in a blender or food processor and process until smooth. Serve. Pour the sauce in a bowl and serve it alongside the southwest egg rolls.
Tips for Success
Here are some simple tips for perfect vegan southwest egg rolls:
Seal the wrappers tight. This will help you make sure nothing leaks out during the cooking process. Don’t be afraid to deep fry. Seriously, it’s not as complicated as people think! I love my air fryer, but egg rolls just don’t get as crispy in there. Use a thermometer for the oil. The secret to frying is to make sure your oil is the right temperature. If it’s not hot enough, the egg rolls will absorb the oil and get greasy; too hot and they’ll over-cook on the outside, while being under-cooked inside.
Variations
There are so many different filling options you could use to make vegan southwest egg rolls! If you’re not a fan of vegan chicken, add more black beans, vegan ground beef, or even some diced cooked sweet potatoes. A generous pinch of cayenne or a dash of your favourite hot sauce will amp up the heat, and you can serve these southwest egg rolls with so many different sauces—try them with my Creamy Vegan Queso!
Serving Suggestions
Vegan southwest egg rolls are perfect for a casual get-together with friends or as an appetizer before dinner. You can also serve them as part of a larger Mexican-inspired meal—pair them with dishes like Grilled Mexican Street Corn and Vegan Birria Tacos.
How to Store Leftovers
If you have any leftovers, they can be stored in an airtight container in the refrigerator for 4 to 5 days. To reheat, simply place the egg rolls in a 350ºF oven until heated through, or warm them up in the air fryer. A microwave will work too, but the exterior won’t be as crispy.
Can This Recipe Be Frozen?
Yes, vegan southwest egg rolls can be frozen. Place them on a parchment-lined baking sheet and put them in the freezer until they are solid. Once frozen, transfer them to an airtight container or zip-top bag and freeze for up to 3 months. You can reheat them according to the instructions above, directly from frozen.
More Vegan-Friendly Appetizer Ideas
Vegan Whipped Feta Dip Loaded Vegan Nachos Stuffed Mushrooms with Coconut Bacon Quinoa Pizza Bites
Enjoy friends! If you make this vegan southwest egg roll recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
