Southwestern Egg Rolls (Chili's Copycat)
These Vegan Southwestern Egg Rolls are inspired by the beloved appetizer at Chili’s – crispy (air fried OR deep fried) egg roll wrappers are loaded with seasoned chick’n, colorful veggies, and tons of melty vegan cheese – making for the perfect fusion appetizer that everyone is sure to love!
Ingredients
Egg Rolls:
- • 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 – trust me, it cooks down A LOT!
- • 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 (see recipe notes 1)
- • Fresh chopped cilantro for garnish
Avocado Cream Sauce:
- • 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
- For the egg rolls, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chick’n, onion, bell pepper and jalapeno. Season with the chili powder, smoked paprika, garlic powder, salt, and cayenne, stirring to coat. Cook until the chick’n is completely heated through, 4 to 5 minutes.
- Working in batches, add the spinach and continue to cook, stirring often, until all of the spinach has been added to the pan and it cooks down a bit, 4 to 5 minutes. Reduce the heat to low and add the corn, black beans, and both cheeses. Continue to cook, while stirring, until most of the cheese melts through, 3 to 5 minutes. Remove the pan from the heat and set aside to cool to room temperature.
- While the egg roll filling is cooling, prepare the avocado cream sauce. Add all the ingredients to a food processor and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.
- To roll the egg rolls, place an egg roll wrapper on a clean, dry surface – in the shape of a diamond, not a square. Place 2 heaping tablespoons of the chick’n mixture onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
- To fry the egg rolls, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
- Let the egg rolls cool at room temperature for about 5 minutes, cut in half, garnish with fresh chopped cilantro, and serve with avocado cream sauce. Enjoy!
Notes
1. If you prefer to air fry the egg rolls, please see instructions on how to do so located within the blog post.
2. To freeze these egg rolls, prepare the egg rolls according to the directions, but do not fry them. Line a freezer-safe tray with parchment paper and place the uncooked egg rolls on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the egg rolls are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months. When ready, cook the egg rolls fro frozen according to the directions - keep in mind you might need to cook them a bit longer as they're frozen.
2. To freeze these egg rolls, prepare the egg rolls according to the directions, but do not fry them. Line a freezer-safe tray with parchment paper and place the uncooked egg rolls on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the egg rolls are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months. When ready, cook the egg rolls fro frozen according to the directions - keep in mind you might need to cook them a bit longer as they're frozen.
Tried this recipe?Let us know how it was!