Southwestern Vegetarian Egg Rolls

I developed this recipe because I love Southwestern Egg Rolls, but they always hurt my stomach because of the dairy and deep frying. Using the air fryer as opposed to deep frying saves on calories, oil and mess. You could try baking in a oven if you do not have an air fryer. Enjoy!

Prep Time: 15 mins

Cook Time: 15 mins

Quantity: 10 - 14 Egg rolls

Ingredients for Eggrolls

• 1 can black beans, rinsed and drained

• 2 garlic cloves

• 1/2 cup frozen corn kernels

• 1 package frozen chopped spinach, thawed and drained (I have used fresh before and also substituted kale or cabbage and all were a hit!)

• 2 tablespoons minced green onion

• 1/4 cup minced pepper (I used a red, yellow and jalapeño, use any combo)

• 1 tablespoon minced fresh cilantro or parsley

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• ⅓ teaspoon salt

• 1 pinch ground cayenne pepper (more or less depending on spice preference)

• 1/2 cup shredded plant based cheese (Chao Creamy Original, Daiya, and Walmarts Good Value Plant Based Shreds are my favorites because they melt)

• 1 package egg roll wrappers (cup of water to seal ends of egg roll)

• Spray oil (I use avocado oil in a spritzer bottle.

• Air fryer

Ingredients for Dip:

• 1 cup Mayonnaise or Vegenaise

• 1 tablespoon Mustard

• Cayenne if you like it spicy and Paprika (regular or smoked) if not I have also made creamy avocado style dip, or used ranch dressing with hot sauce.

Directions:

• Prep all veggies, drain and rinse can of beans, and defrost/squeeze water out of spinach. I cut one side of the bag and squeeze all the water out then put in a bowl and use paper towels to get any remaining moisture. This is an important step because watery spinach may equal soggy egg rolls. I have defrosted the corn or used straight from the freezer and it doesn’t seem to make a difference.

• Mix all ingredients into a big bowl.

• Preheating air fryer is recommended but if you forget it’s not a big deal. I spray my air fryer with my avocado oil spritzer or a non stick cooking spray.

• Spoon about 2 tablespoons into each egg roll wrapper. Roll one end over mixture then fold the two sides in and roll. I seal with water.

• You may have some wrappers left over and the packages I have used vary on quantity. If you want to try to use them all you can lay all the wrappers out and divide the mixture evenly.

• I spritz the egg rolls with my spray oil and use my hands to make sure they are lightly evenly coated. You don’t need a lot just don’t want the wrappers sticking when you flip. I prefer to use small tongs to turn my egg rolls.

• Place egg rolls in air fryer and set at 400 degrees for 15 minutes. I turn them every 5 minutes to make sure browned on all sides.

• Let cool then serve with dipping sauce! Very important to cool them even cut the first one in half before eating. Taking a big bite into them too soon=burnt roof of mouth. Patience, I know it’s hard to wait!