Southwest Egg Rolls
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These vegan Southwest Egg Rolls are filled with soy chorizo, black beans, corn and shredded cabbage. The perfect crunchy appetizer!
Crispy, crunchy and delicious…these Southwest Egg Rolls are a fun appetizer that everyone will love! Vegan egg roll wrappers are layered with a mixture of beans, soyrizo, corn and cabbage. Rolled up tight and baked (or air fried) until super crispy. Served with chipotle mayo on the side for dipping. This is some serious comfort food!
Here’s what you need
Ingredients
- oil
- soyrizo
- napa cabbage
- corn
- black beans
- garlic powder
- onion powder
- chili powder
- salt & pepper
- low sodium soy sauce
- egg roll wrappers
- oil spray
- vegan chipotle mayo
Equipment
- sheet pan
Steps
Step 1: Prep the Filling
To start the filling off, we are going to crisp up some soyrizo. All you need to do is heat a little oil in a skillet and add the crumbled soyrizo. Cook for 3-5 minutes or until it is browned.
Add the soyrizo, cabbage, corn, beans, dry seasonings & soy sauce to a mixing bowl and toss to combine. The heat from the soyrizo should wilt the cabbage slightly.
Step 2: Assemble & Bake
Assembling egg rolls is kind of like rolling up burritos. Just grab a wrapper and use your finger to wet the edges.
Add about 3 tablespoons of filling to the wrapper, tuck in the sides and roll it up. You want to make them pretty tight so the filling doesn’t spill out – but don’t worry if they aren’t perfect.
Place the finished egg rolls on a baking sheet and spray with oil. Pop them in the oven for about 20 minutes, or until super crispy.
Step 3: Serve
I served these with some chipotle mayo on the side – just combine some vegan mayo and adobo sauce (from a chipotle can). Mix and you are good to go.
You could also do some ranch or cilantro ranch on the side!
Let the egg rolls cool down slightly before dipping them in the sauce and chowing down. These vegan egg rolls are a flavor bomb – perfectly crispy and so, so tasty!
Tips & Tricks
For air frying: place the egg rolls in the air fryer basket and spray with oil. Cook for 8 minutes at 370 degrees. Flip and cook for another 5-8 minutes.
If you have leftovers, you can freeze them! Just let them cool completely before popping them in a freezer-safe container. To reheat, place in the air fryer for 7 minutes at 370 or in the oven for 15-20 minutes at 375.
Need more recipe inspo? Check these out:
Southwest Egg Rolls
Ingredients
- 1 teaspoon oil
- 6 ounces soyrizo crumbled
- 1/4 head napa cabbage shredded
- 1/2 cup corn
- 1 15-ounce can black beans drained & rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon low sodium soy sauce or sub tamari
- 16 egg roll wrappers
- oil spray
- vegan chipotle mayo see notes
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat. Add the soyrizo and cook until browned (approx. 3-5 minutes). Remove from the heat and set aside.
- Add the soyrizo, cabbage, corn, beans, dry seasonings & soy sauce to a mixing bowl and toss to combine. The heat from the soyrizo should wilt the cabbage slightly.
- To assemble, add 3 tablespoons of the mixture to each wrapper. Brush the edges of the wrapper with water and roll up (like a burrito). Place on the baking sheet. Spray the rolls with oil and place in the oven for 10 minutes. Flip and cook for another 10 minutes (see notes for air fryer instructions).
- Remove from the oven and serve hot with the chipotle mayo.
Video
Notes
- For air frying: place the egg rolls in the air fryer basket and spray with oil. Cook for 8 minutes at 370 degrees. Flip and cook for another 5-8 minutes.
- For the chipotle mayo: combine 1/2 cup vegan mayo and 1-2 tablespoons of adobo sauce from a chipotle can.
- If you have leftovers, you can freeze them! Just let them cool completely before popping them in a freezer-safe container. To reheat, place in the air fryer for 7 minutes at 370 or in the oven for 15-20 minutes at 375.
I made these and froze the leftovers. I see your instructions for reheating but are those instructions from frozen or defrosted?
The reheating is from frozen!
Wow!!! These are absolutely delicious!! I made these for lunch today and was very happy with them! Instead of the chorizo I made some tofu chorizo crumbles because I’m not a fan of the packaged stuff and then I also added in some violife shredded “cheddar ” and i wasn’t sure about the dip but made it and I am so happy did. I will definitely be making these often!
So glad you loved them Shannon!
Perfect timing – needed a new appetizer for NCAA March Madness! Thank you.
Yessss! Perfect for game days!