Chili’s Copycat Southwestern Egg Rolls Recipe
Course: AppetizersCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
10
minutesCalories
193
kcalA delicious vegan remake of Chili’s Southwestern Egg rolls
Ingredients
1 cup 1 extra firm tofu, diced
2 Tbsp 2 olive oil
1/4 cup 1/4 red bell peppers, minced
1/4 cup 1/4 green onions, minced
1/2 cup 1/2 corn, frozen
1/2 cup 1/2 canned black beans, rinsed and drained
1 cup 1 spinach, sautéed
2 tsp 2 pickled jalapeno peppers, chopped
1 tsp 1 taco seasoning
spring roll wrappers
- Avocado Ranch
1/2 1/2 avocado, smashed
1/2 cup 1/2 Chosen Mayo
2 Tbsp 2 almond milk
1 tsp 1 apple cider vinegar
1 tsp 1 dill
1 tsp 1 onion powder
1/4 tsp 1/4 paprika
1/4 tsp 1/4 pepper
pinch of salt
Preparation
- Avocado ranch recipe: mix all ingredients for avocado ranch together. Set aside in refrigerator.
- Heat 1 Tbsp oil on skillet. Add diced tofu and season lightly with salt and pepper. Saute for 5 – 7 minutes until golden brown. Drain on paper towel and set aside.
- Saute red pepper until just tender. Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture. Add taco seasoning. Heat through.
- Place equal portions of filing to the spring roll wrappers and equal portions of tofu. Fold in the ends of the spring roll wrappers and roll up. Make sure to roll the wrappers very tight.
- In batches, arrange spring rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook at 400° until lightly browned, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer.
- Serve with avocado ranch.
Did you make this recipe?
Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii
Like this recipe?
Follow us @thekitchendancepartii on Pinterest
Did you make this recipe?
Follow us on Facebook
