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5 from 9 votes

Easy Vegan Southwest Egg Rolls

These delicious vegan Southwest egg rolls are a party in your mouth! Each egg roll is filled with lentil taco meat and veggies and cooked to a golden brown. This Southwest egg roll recipe is served with southwest dipping sauce.
Prep Time10 minutes
Cook Time15 minutes
Course: Entrees, Small Bites
Cuisine: Mexican
Diet: Diabetic, Vegan, Vegetarian
Servings: 10
Calories: 246kcal
Author: Kathy Carmichael

Ingredients

  • 1 pound Nasoya Vegan Egg Roll Wrappers (20 wrappers per package)
  • 1 cup lentil taco meat Or, 1 cup cooked lentils mixed with 1 Tablespoon chili powder or taco seasoning
  • 1 cup canned black beans Drained and rinsed
  • 1 cup corn
  • 1 cup red bell peppers diced
  • 1 cup shredded carrots
  • ¼ cup Cilantro chopped
  • ½ cup green onions diced
  • 1 jalapeno deseeded, deveined, and diced

Sauce Options (Choose One)

Instructions

Southwest Egg Roll Filling

  • Add all the ingredients to a bowl except the egg roll wrappers and Tajin seasoning.
  • Stir the ingredients together.

Assembling the Egg Rolls

  • Place an egg roll wrapper on a flat surface with a corner facing upward.
  • Add 2 Tablespoons of egg roll filling into the center of the egg roll wrapper.
  • Fold the 2 side corners of the egg roll wrapper across the filling and join the corners in the center.
  • Now, fold the bottom of the egg roll wrapper upwards to the joining corners in the middle.
  • Roll the egg roll upwards toward the upper corner.
  • Repeat for all 20 egg rolls.
  • Brush the tops of each egg roll with water or lime juice and sprinkle with Tajin seasoning.

Cooking Options

    Air-Frying

    • Preheat the air-fryer to 325 degrees.
    • Place the rolled egg rolls on an air-fryer pan in a single layer, not touching each other.
    • Cook for 7 minutes.
    • Turn the egg rolls over and cook another 7 minutes.
    • Serve with desired sauce and garnish with cilantro.

    Baking

    • Preheat the oven to 400 degrees.
    • Prepare a baking sheet with parchment paper or a silicone baking mat.
    • Place the egg rolls in a single layer on the prepared baking sheet.
    • Cook for 30 minutes, flipping the egg rolls over after 15 minutes.
    • Serve with desired sauce and garnish with cilantro.

    Dipping Options

    • Serve with 1 cup of desired dipping sauce.

    Notes

    • Keep the egg roll wrappers inside the package while making the Southwest egg rolls. Use one wrap at a time to keep the wrappers moist and prevents them from drying out.
    • You do not need to cook the filling, as it will cook inside the egg rolls; however, if you opt for the lentils instead of the lentil taco meat, cook them first or use canned or steamed lentils.
    • Do not overfill the egg roll wrappers; keep it to 2 Tablespoons and no more, so the filling doesn't seep out of the wrappers onto the pan.
    • Wait for the cooked egg rolls to cool down completely before you store them in a refrigerator or freezer.
    • Once the cooked egg rolls have cooled down, wrap them with cling film tightly. Place the wrapped egg rolls in a plastic bag and freeze.
    • Reheat the egg rolls in the oven or air-fry again without thawing.
    • You can also make and assemble the egg rolls without air-frying or baking them and freeze them immediately. Place each egg roll in a single layer in a large gallon-size Ziploc freezer-safe bag as they are made.

    Nutrition

    Calories: 246kcal | Carbohydrates: 127g | Protein: 37g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 471mg | Potassium: 2514mg | Fiber: 40g | Sugar: 25g | Vitamin A: 27396IU | Vitamin C: 241mg | Calcium: 195mg | Iron: 12mg