Ingredients
Scale
- 2 teaspoons avocado oil
- 8 ounces vegan chick’n
- ½ cup minced white onion
- ½ cup diced red bell pepper
- 1 jalapeno, deseeded, deveined, and diced
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon cayenne powder (optional)
- 5 ounces fresh baby spinach (about 8 cups loosely packed)
- ½ cup roasted corn
- ½ cup black beans
- 1 cup vegan cheddar shreds
- ½ cup vegan mozzarella shreds
- 10 vegan-friendly egg roll wrappers
- 4 cups vegetable oil (for frying)
- Fresh chopped cilantro (for garnish)
- 1 large avocado
- ½ cup cilantro leaves
- ½ cup vegan sour cream
- ½ cup unsweetened and unflavored non-dairy milk
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt (plus more to taste)
- 1 small lime (juiced)
- 3 cloves garlic
Instructions
- Heat avocado oil in a large skillet over medium-high heat.
- Add vegan chick’n, onion, bell pepper, and jalapeno; cook for 4-5 minutes.
- Stir in chipotle chili powder, smoked paprika, garlic powder, kosher salt, and cayenne.
- Add spinach in batches and cook until wilted, about 4-5 minutes.
- Mix in roasted corn, black beans, and cheeses; remove from heat and cool.
- Blend avocado cream sauce ingredients in a food processor until smooth.
- Assemble egg rolls by placing filling on wrappers and rolling them up.
- Fry egg rolls in hot vegetable oil for 3-4 minutes per side until golden.
- Garnish with cilantro and serve with avocado cream sauce.
Notes
Ensure oil is hot enough for frying to achieve crispy texture.
Let the filling cool before rolling to prevent tearing.
Experiment with different beans or vegetables for variations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg