Vegan Southwestern Egg Rolls Recipe

Name: Vegan Southwestern Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp canola oil; 1/2 large red bell pepper, diced; 2 green onions, diced ( white and green parts); 1 jalapeno, diced; 1 can corn, drained (11 oz); 1 can black beans, drained and rinsed (15 oz); 1 cup fresh spinach, choppef; 3 tbsp fresh cilantro, chopped; 1 tbsp chili powder; 1 tbsp cumin; 8 whole wheat tortillas; 1 canola oil for frying

Servings: persons

1 tbsp canola oil
1/2 large red bell pepper, diced
2 green onions, diced ( white and green parts)
1 jalapeno, diced
1 can corn, drained (11 oz)
1 can black beans, drained and rinsed (15 oz)
1 cup fresh spinach, choppef
3 tbsp fresh cilantro, chopped
1 tbsp chili powder
1 tbsp cumin
8 whole wheat tortillas
1 canola oil for frying

1
Heat 1 Tbsp canola oil in skillet over medium high heat.
2
Add diced red peppers, green onions and jalapenos.
3
Cook 3 - 4 minutes.
4
Add black beans, corn, spinach, cilantro and seasonings.
5
Taste and adjust seasonings to your liking.
6
Remove from heat and get ready to assemble egg rolls.
7
Warm tortillas in microwave.
8
I do 2 at a time between damp paper towels.
9
Spoon 1/8 of filling across center of tortilla.
10
Fold in sides first then roll tightly.
11
Dampen flap with water and press to seal.
12
Roll remaining tortillas.
13
Place seam side down on cookie sheet and place in freezer while oil heats.
14
(This helps them seal)
15
Heat enough oil in skillet to go at least half way up tortilla.
16
Fry one side then flip and fry other side until golden brown.
17
OPTION: Instead of frying in oil, I grilled on a griddle pan.
18
Less time, mess and calories!
19
Serve with salsa, guacamole, or vegan ranch for dipping!

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp canola oil, 1/2 large red bell pepper, diced, 2 green onions, diced ( white and green parts), 1 jalapeno, diced, and more.

Yes, Vegan Southwestern Egg Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Southwestern Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions