Vegan Southwest Egg Rolls
These crispy vegan southwest egg rolls are loaded with bold flavours and satisfying ingredients like plant-based chicken, black beans, and fresh vegetables. Serve them as an appetizer or make them a meal!
Snacks and appetizers are some of the best foods out there, right? I think they’re designed for maximum impact, which is why they tend to be irresistibly crispy (Crispy Homemade Falafel!) or rich and creamy (Roasted Garlic White Bean Dip!). And these vegan southwest egg rolls are a little bit of both.
Consider them a delicious fusion of Tex-Mex and traditional Chinese egg rolls. Inside the crispy egg roll wrapper is a mixture of savory vegan chicken, black beans, veggies, and all your favourite Tex-Mex spices for loads of flavour. Dip the egg rolls into the creamy avocado ranch sauce and you have a snack that will be the talk of your next party! (But you can totally make them for a weeknight dinner, too.)
What’s more, these vegan southwest egg rolls are super versatile. You can add your favorite veggies to switch things up, or make it spicier if you prefer. They’re incredibly easy to customize, so you can make them however you like.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan egg roll wrappers
- Veggie chicken pieces – I love using my vegan chicken recipe, but you can definitely use store-bought and save yourself some time.
- Olive oil
- 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 – This is optional, for a little heat.
- Black beans
- Corn – Use fresh or frozen.
- Cilantro – Not a fan of cilantro? You can skip it.
- Taco seasoning
- Vegetable oil – Or another high-heat oil you like to use for frying.
For the Optional Dipping Sauce:
- Vegan ranch dressing – Use store-bought or make your own vegan ranch.
- Salt and pepper
What Egg Roll Wrappers Are Vegan?
Most store-bought egg roll wrappers are vegan, including Nasoya, the most widely-available variety. Non-vegan egg roll wrappers usually contain eggs, so make sure to check the ingredient list on the package you’re buying.
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.
Assemble. Lay the egg roll wrappers out on a clean work surface in a diamond shape, with one corner pointing towards you. 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 the outside edge by brushing it with a small amount of water and repeat with the remaining wrappers and filling.
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 them 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 Success
Here are some simple tips for perfect vegan 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.
There are so many different filling options you could use to make vegan southwest egg rolls! If you’re not a fan of vegan chicken, add more black beans, vegan ground beef, or even some diced cooked sweet potatoes. A generous pinch of cayenne or a dash of your favourite hot sauce will amp up the heat, and you can serve these southwest egg rolls with so many different sauces—try them with my Creamy Vegan Queso!
Vegan southwest egg rolls are perfect for a casual get-together with friends or as an appetizer before dinner. You can also serve them as part of a larger Mexican-inspired meal—pair them with dishes like Grilled Mexican Street Corn and Vegan Birria Tacos.
How to Store Leftovers
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.
Can This Recipe Be Frozen?
Yes, vegan southwest egg rolls can be frozen. 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 and freeze for up to 3 months. You can reheat them according to the instructions above, directly from frozen.
More Vegan-Friendly Appetizer Ideas
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!
Vegan Southwest Egg Rolls
- 1 package Vegan Egg Roll Wrappers
- 2 Cups Veggie Chicken Pieces, 200 grams
- 1 Tablespoon Olive Oil
- ⅓ Cup Red Bell Pepper, diced 48 grams
- ¼ Cup Onion, diced 34 grams
- 1 Jalapeno , diced (optional) 23 grams
- 1 – 15 ounce can Black Beans, drained & rinsed 425 grams
- ½ Cup Corn, fresh or frozen, 65 grams
- 1 Cup Spinach, stems removed & chopped 30 grams
- 1 Avocado , mashed 150 grams
- 1 Tablespoon Cilantro, finely chopped
- 1 Tablespoon Taco Seasoning
- Water for sealing wrappers
- Vegetable Oil for frying
Optional Dipping Sauce
- 1 Cup Vegan Ranch Dressing, 240 ml
- ½ Avocado, 75 grams
- ⅓ Cup Cilantro, 5 grams
- salt and pepper to taste
- Place veggie chicken pieces in a large frying pan and heat according to package directions. Set aside.
- Add oil, onions and bell peppers to the pan. Cook over medium heat until the vegetables are softened, about 5 minutes.
- Add the jalapeno and cook for 1 minute more.
- Add the beans, corn, spinach and taco seasoning. Cook until vegetables are heated through.
- Remove from heat. Add the heated veggie chicken, mashed avocado and cilantro and stir together.
- Lay the egg roll wrappers out on the table in a diamond shape with one corner pointing towards you.
- Place about 1⁄3 cup of egg roll filling in the center of each wrapper then roll it up tightly while folding the sides in. Use a bit of water to seal the outside edge of the wrapper.
- Continue until all wrappers are rolled up and set aside.
- Add about 2 inches of oil to a deep skillet. Heat to 375 degrees.
- Add the eggrolls to the oil in batches, taking care not to crowd the pan. Cook for about 2-3 minutes, flipping to get an even golden brown color..
- Remove from oil and cool on a wire rack.
- Serve immediately.
To make dipping sauce:
- Combine all of the ingredients together in a blender or food processor. Process until smooth.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.