Vegan Southwest Egg Rolls

Here’s an easy vegan copycat recipe for Chili’s Southwestern Eggrolls! Southwest egg rolls are a delicious cross between a Tex-Mex appetizer and traditional Chinese-style egg rolls. Instead of the usual chicken-and-vegetable filling, I fill wonton wrappers with savory vegan chicken, black beans, veggies, and bold Southwest spices for loads of flavour. I’ll also show you how to deep-fry these egg rolls until golden and crispy, just like the restaurants.

I love dipping my Southwest egg rolls into creamy avocado ranch sauce. Add them to a vegan snack platter with crispy homemade falafel or creamy roasted garlic white bean dip. Or, make them for a weeknight dinner.

What Makes Vegan Southwest Egg Rolls the Best Tex-Mex Appetizer

• Golden-fried and crispy outside, and filled with juicy vegan chicken pieces and fresh veggies inside, these taste so much better made from scratch.
• You can make this vegan version without fancy ingredients. Use your favourite store-bought vegan chicken brand, or a homemade recipe.
• They’re incredibly easy to customize, so you can make the filling however you like.

Notes on Ingredients

Ready to roll? Here are the ingredients you’ll need to make these plant-based Southwest egg rolls (scroll to the recipe card for the exact quantities and recipe instructions):

• Vegan egg roll wrappers – You’ll find vegan wrappers in most major grocery stores and at health food stores, like Whole Foods. Nasoya is a popular brand. You can also check with your local Asian supermarket, which may carry vegan options. Non-vegan egg roll wrappers usually contain eggs, though, so check the ingredient list on the package you’re buying.
• Veggie chicken pieces – I love using my vegan chicken recipe, but you can definitely use soy curl chicken, or buy store-bought and save yourself some time.
• Olive oil – Or another cooking oil, for sautéeing.
• Red bell pepper – Yellow and orange bell peppers have a similar flavor, so you can substitute either of those if you’d like.
• Onion – Yellow, white, or even red… they’ll all work here.
• Jalapeño – Optional if you’d like a little spice. Removing the seeds helps tame the heat. You could substitute poblano or serrano peppers, or even chili flakes.
• Black beans – Drained and rinsed well if you’re using canned.
• Corn – Use fresh or frozen.
• Spinach – Kale is a good substitute if needed.
• Avocado – Pitted and mashed. You can use leftover guacamole, too.
• Cilantro – Not a fan of cilantro? Skip it, or use fresh parsley instead.
• Taco seasoning – Choose your favourite from the store or a homemade blend.
• Vegetable oil – Or another high-heat oil you like to use for frying.

For the Avocado Dipping Sauce

• Vegan ranch dressing – Use store-bought or make your own vegan ranch dressing.
• Avocado
• Cilantro

How to Make Vegan Southwest Egg Rolls

If you’d like to get a head start on this recipe, you can prepare the filling a day or two ahead of time until you’re ready to assemble and fry the egg rolls.

• Cook the vegan chicken. Follow the instructions on the vegan chicken package for cooking on the stovetop in a skillet. Transfer the cooked chicken to a plate.
• Cook the vegetables. Add the oil, onions, and bell peppers to the pan. Cook over medium heat for about 5 minutes, or until the vegetables are softened. Add the jalapeño and cook for 1 minute more, then stir in the beans, corn, spinach, and taco seasoning. Cook until the vegetables are heated through.

• Finish the filling mixture. Remove the skillet from the heat. Stir in the vegan chicken, mashed avocado, and cilantro.

Wrapping the Egg Rolls

• Lay out the first wrapper. Lay the egg roll wrappers out on a clean work surface in a diamond shape, with one corner pointing towards you.
• Add the filling and roll. Spoon about 1/3 cup of the filling in the middle of each wrapper, then roll it up tightly while folding the sides in.

• Seal and repeat. Seal the outside edge by brushing it with a small amount of water and repeat with the remaining wrappers and filling.

Frying the Egg Rolls

• Fry the egg rolls. Add about 2 inches of oil to a deep skillet and heat it to 375ºF. Add the egg rolls to the oil in batches, being careful not to crowd them. Cook for about 2-3 minutes, flipping halfway through to make sure they cook evenly on both sides. Transfer the cooked egg rolls to a wire rack.
• Make the sauce. Combine all of the sauce ingredients in a blender or food processor and process until smooth.
• Serve. Pour the sauce in a bowl and serve it alongside the southwest egg rolls.

Tips for the Best Southwest Egg Rolls

• Seal the wrappers tight. This will help you make sure nothing leaks out during the cooking process. 
• Don’t be afraid to deep fry. Seriously, it’s not as complicated as people think! I love my air fryer, but egg rolls just don’t get as crispy in there.
• Use a thermometer for the oil. The secret to frying is to make sure your oil is the right temperature. If it’s not hot enough, the egg rolls will absorb the oil and get greasy; too hot and they’ll over-cook on the outside, while being under-cooked inside.

Variations

These vegan southwest egg rolls are super versatile. You can add your favorite veggies, or make them spicier if you prefer. There are so many different filling options:

• For a veggie-only version, add more black beans, diced peppers, mushrooms, diced cooked sweet potatoes, or cowboy caviar.
• A generous pinch of cayenne or a dash of your favourite hot sauce will amp up the heat.
• Substitute the vegan chicken with walnut taco meat, vegan sofritas, or the filling from my jackfruit tacos.

Serving Suggestions

Vegan southwest egg rolls are perfect for a casual get-together with friends or as an appetizer before dinner. Serve them with different sauces, like my creamy vegan queso! You can also serve this crispy egg roll appetizer as part of a larger Mexican-inspired meal. Pair them with dishes like spicy pineapple cucumber salad, grilled Mexican street corn, and vegan birria tacos.

How to Store Leftovers

• Refrigerate. If you have any leftovers, they can be stored in an airtight container in the refrigerator for 4 to 5 days.
• To reheat, simply place the egg rolls in a 350ºF oven until heated through, or warm them up in the air fryer. A microwave will work too, but the exterior won’t be as crispy.
• Freeze. Vegan southwest egg rolls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and put them in the freezer until they are solid. Once frozen, transfer them to an airtight container or zip-top bag. Reheat them according to the instructions above, directly from frozen.

More Vegan-Friendly Appetizer Ideas

• Vegan Whipped Feta Dip
• Loaded Vegan Nachos
• Stuffed Mushrooms with Coconut Bacon
• Quinoa Pizza Bites

Enjoy friends! If you make this vegan southwest egg roll recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!