Southwest Egg Rolls
These vegan Southwest Egg Rolls are filled with soy chorizo, black beans, corn and shredded cabbage. The perfect crunchy appetizer!
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.
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g