Southwestern Egg Rolls (Chili’s Copycat + Vegan)
These Vegan Southwestern Egg Rolls are my take on Chili's popular appetizer! Inspired by the original, they're filled with grated seasoned tofu, black beans, corn, peppers and melty cheese stuffed in egg roll wrappers, then fried to crispy perfection. Paired with a creamy avocado-ranch, this copycat recipe brings all the nostalgic restaurant flavors you love, but plant-based!
Ingredients
Egg Rolls:
- 1 (16-ounce) block extra-firm tofu, pressed and shredded on the large side of a box grater
- 2 tablespoons diced chipotles in adobo sauce, 2 tablespoons of the adobo sauce
- 3 teaspoons ancho chili powder, divided
- 2 ½ teaspoons salt, plus more to taste
- 2 teaspoons ground cumin, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 1 ½ cups Mexican-style vegan cheese shreds
- 1 tablespoon neutral oil, such as vegetable or canola, divided, plus more for frying the egg rolls
- 1 cup diced white onion
- 1 cup diced red bell pepper
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 jalapeno, deseeded and diced
- 4 cloves fresh minced garlic
- 12-15 vegan-friendly egg roll wrappers
- Fresh minced cilantro, for garnish, optional
Avocado Cream Sauce:
- 1 large avocado
- ½ cup roughly chopped 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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the shredded tofu in a large bowl with the chopped chipotles and adobo sauce. Season with 2 teaspoons ancho chili powder, 1 ½ teaspoons salt and 1 teaspoon each of ground cumin, garlic powder and onion powder. Mix well to combine.
- Place the tofu on the prepared baking sheet and bake until golden and crisp around the edges, flipping halfway through, 25 to 30 minutes.
- Place the crispy tofu in a large bowl with the cheese shreds, toss to combine, and set aside.
- Meanwhile, heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the onion, bell pepper, corn and black beans. Season with the remaining teaspoon of ancho chili powder, salt, ground cumin, garlic powder and onion powder.
- Cook, stirring often, until heated through, 5 to 7 minutes.
- Add the jalapeno and garlic and cook until tender, another 1 to 2 minutes.
- Transfer the warmed veggies to the same bowl with the crispy tofu and cheese.
- While it’s still hot, mix to combine until the residual heat from the veggies and tofu slightly melt the cheese. Set aside to cool.
- 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 to 3 tablespoons of the filling 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, pour about 1” - inch of oil into a large skillet over medium-high heat.
- Fry the egg rolls seam-side down, until golden and crispy, 2 to 4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain.
- 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!
Video
Notes
- Air-Frying: Preheat your air fryer to 375°F. Lightly spray or brush the egg rolls with oil. Place them in the basket in a single layer with space between them. Air fry until golden and crispy, flipping halfway through, 4 to 5 minutes per side.
- Freezing: To freeze these egg rolls, prepare 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!