Vegan Southwest Egg Rolls
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)

Vegan Southwest Egg Rolls

NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 20%
CARBS 30G42% OF CAL
4G FIBER24G OTHER1G TOTAL SUGAR
FAT 20G64% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy egg rolls filled with vegan chicken, black beans, peppers, and vegetables with bold southwest flavors. Serve with vegan ranch for dipping.

starteramericandairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 12
  • 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
  • 1 Cup vegan ranch dressing (240 ml )
  • ½ Avocado (75 grams)
  • ⅓ Cup Cilantro (5 grams )
  • salt and pepper to taste
PREP
10M
SODIUM
588MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.