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.
- Spinach
- Avocado
- Cilantro – Not a fan of cilantro? You can skip it.
- Taco seasoning
- Water
- 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 .
- Avocado
- Cilantro
- 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.
Variations
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 !
Serving Suggestions
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
- Vegan Whipped Feta Dip
- Loaded Vegan Nachos
- Stuffed Mushrooms with Coconut Bacon
- Quinoa Pizza Bites
Ingredients
- 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
Instructions
- 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.
Notes
Vegan Southwest Egg Rolls
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Vegan Southwest Egg Rolls https://jessicainthekitchen.com/vegan-southwest-egg-rolls/ February 9, 2024
This vegan Red Velvet Cake is worthy of a celebration, but simple enough to make any day of the week! A moist chocolate cake with a vivid red colour is topped with vegan cream cheese frosting for a plant-based version of the Southern classic.
Red velvet cake may be something you figured you’d have to give up when switching to a plant-based diet. There’s the cream cheese frosting , which is essential for any red velvet cake worth its salt, but then there’s also the fact that the colouring traditionally used in this cake is usually extracted from beetles. (Yikes, right?)
Well, I have good news for you: vegan red velvet cake is possible and it’s amaaaazing ! This recipe is perfect for a holiday get-together or a birthday, but it’s surprisingly easy to make so you can totally whip it up on a weekend afternoon when you have a hankering for something sweet. The cake layers are a lovely deep red colour, moist and tender, and they have a subtle chocolate flavor thanks to the addition of cocoa powder. Plus that quintessential baking soda + vinegar addition for red velvet cake. This is the perfect foil for the rich, sweet cream cheese frosting, which you might just want to eat with a spoon!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the cake:
- Apple cider vinegar or regular vinegar – You’ll use this to make a vegan buttermilk.
- Soy milk or other vegan milk
- White granulated sugar
- All-purpose flour
- Unsweetened cocoa powder – Don’t use cocoa mix—it’s not the same! Cocoa mix has added sugar.
- Baking powder
- Sea salt
- Oil – Use a neutral-flavored cooking oil.
- Vanilla extract
- Liquid red food colouring – Make sure you buy one that is vegan! A good example is AmeriColor or Chefmaster. You can also buy natural food colouring (I like the 365 one from Whole Foods) but note that it won’t be as bright in colour, more a brown/purple shade. It’ll still taste delicious! Long story short, you’re trying to avoid ingredients such as cochineal and carmine.
- Baking soda
- White vinegar – This gives red velvet cake a light, airy texture.
For the frosting:
- V egan cream cheese – This should be room temperature so it’s easy to whip up into a creamy frosting.
- V anilla extract or vanilla paste
- Vegan butter sticks – Your butter should be room temperature too!
- Sea salt
- P owdered sugar – Also known as confectioners’ sugar.
- Cornstarch
How to Make Vegan Red Velvet Cake
Once you’ve gathered up the ingredients, it’s time to roll up your sleeves and start baking! Here’s what you’ll need to do.
Prepare. Grease and flour two 9-inch cake pans and line them with parchment paper. Preheat the oven to 350°F/180°C.
Make the buttermilk. Combine the tablespoon of vinegar and room temperature vegan milk in a jar; this will curdle the milk and it will thicken.
Mix the dry ingredients. In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, and sea salt.
Add the wet ingredients. Pour in the oil, buttermilk, vanilla extract, red food colouring, and warm milk. Beat with an electric mixer on medium speed for no more than 1 minute, scraping down the sides of the bowl as needed.
Combine the vinegar and baking soda . In a small bowl, mix together the white vinegar and baking soda. (It will fizz.) Pour into the cake batter and stir to incorporate.
Fill the cake pans. Divide the batter evenly between the cake pans and lightly tap them on the counter a few times to remove any air bubbles.
Bake. Place the pans in the center of the middle rack of your oven and bake for about 25 minutes, or until the centers of the cakes are baked through.
Cool. Let the cakes cool in the pans for 10 minutes, then carefully remove them and let them finish cooling on wire racks.
Make the frosting. Beat the butter and cream cheese together in the bowl of a stand mixer for about 2 minutes until fully incorporated. Add in the vanilla and a pinch of salt, then beat in a cup of powdered sugar and all of the cornstarch until well-combined. Add the remaining powdered sugar a cup at a time until the frosting has reached the desired consistency.
Assemble and frost the cake. After the cakes have cooled, a pply a thick layer of frosting to the top of one cake and stack the other on top. U se an offset spatula to spread a thin layer of frosting over the sides and top of the cake. It should be thin enough that you can see the cake (and crumbs) through it. This is called a crumb coat and it’s used to help “catch” any stray crumbs so they don’t show through in the final layer of frosting. Once the crumb coat is dry to the touch, frost the cake again. Store the cake in the refrigerator until you’re ready to serve.
Tips for Success
Here are some suggestions for a perfect red velvet layer cake.
- Don’t over-mix. Once the ingredients are incorporated, stop mixing! Stirring too much will ruin the texture of the cake.
- Chill the frosting. While you can use the frosting right away, I recommend refrigerating it for at least 4 hours, which helps it solidify a bit so it’s easier to work with.
- Be patient . Don’t frost the cake until the layers are completely cool. A warm cake will melt the frosting and result in a big mess!
How to Store
Store red velvet cake covered in the refrigerator for up to 3 days. I recommend letting it come to room temperature before serving.
Can This Recipe Be Frozen?
To freeze this cake whole, place it on a plate or baking sheet lined with parchment or wax paper. Place it directly in the freezer, uncovered, until the frosting is solid. Once the frosting is hardened, you can quickly wrap the cake with plastic wrap, followed by a layer of foil, and freeze it for up to 3 months. Let it thaw in the refrigerator before serving. If you’re freezing leftovers, you can simply place the cake slices in an airtight container.
Related Recipes
- Red Velvet Cupcakes
- Vegan Chocolate Cake
- Red Velvet Brownies
- Vegan Cream Cheese Frosting
Ingredients
- 1 tablespoon apple cider vinegar , or regular vinegar
- 1 cup soy milk , or other vegan milk, room temperature, (240mL),
- 2 cups white granulated sugar , (400g)
- 3 cups all-purpose flour , (360g)
- 2 tablespoons unsweetened cocoa powder , (16g)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ¾ cup oil , (150g)
- 1 teaspoon vanilla extract
- 1 oz. liquid red food colouring , (bright red)
- 1 cup warm soy milk , (240mL)
- 2 teaspoons baking soda
- 1 teaspoon white vinegar
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese* , bring to room temperature
- ½ cup vegan butter sticks , bring to room temperature, (4oz/113g)
- 1 teaspoon vanilla extract , or vanilla paste
- pinch sea salt
- 3 – 4 cups powdered sugar , sifted, (480g for 4 cups)
- 1/4 cup cornstarch , sifted, (32g)
Instructions
- Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
- Preheat the oven to 350°F/180°C.
- In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
- In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
- Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
- Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
- Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
- In a small bowl, mix together the white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds. Working quickly, divide the batter evenly between the cake pans and place them in the preheated oven.
- Tap the pans on the counter three times lightly to remove any air bubbles.
- Place the pans in the middle rack of your oven and in the center of that rack. Bake for 25 minutes until fully baked.
- Remove from the oven and allow to cool in the pan for about 10 minutes, then carefully remove them to a wire rack to finish cooling completely.
- After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
- Since Red Velvet can be very messy with crumbs going everywhere, it would help to do a crumb coating first to help “glue” down the crumbs before doing the entire cake.
- Using an offset spatula, spread a thin layer of frosting over the sides and top of the cake. It should be thin enough that you can see the cake (and crumbs) through it. Get your frosting as smooth as you can and let it dry slightly until it crusts over a little bit and is dry to the touch. Sometimes placing it in the fridge for 30 minutes helps too.
- After the coat is dry, you can apply the final layer of frosting.
- Vegan Cream Cheese Frosting
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
