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Southwest Egg Rolls and Avocado Ranch Dipping Sauce (Vegan) – Sincerely Tori
Are there any fans of Southwestern style food in the house? Anyone? Bueller…..Bueller……. How about avocados? Well, around here avocados are eaten almost religiously and this avocado ranch is such an awesome way to showcase them. It is so good with these egg rolls (that don’t actually contain eggs, by the way). Actually, does anyone know why they’re called “egg” rolls in the first place? I’m thinking maybe I should have called these “Fried Spring Rolls” instead but it just doesn’t come with the same recognition, you know? Regardless of the name I can at least say that these really are delicious. I made them for our Christmas party one year and called them “Feliz Navidad Rolls” or “Santa Fe-egg Rolls”. Yeah, I know, I’m much cornier than these rolls are. Oh, and I forgot to mention that I made the wrappers from scratch. I’d never seen egg roll or wonton wrappers in the stores until more recently so I didn’t have much choice but even if you can buy them I recommend trying them at home at least once. You know, just to say you did. Plus it really impresses people. Although, after that you have my full permission to short-cut every other time by just buying the wrappers. I mean, ’cause who’s got the time, right? Anyway, I hope you try them and love them as much as my gang did! Print Southwest Egg Rolls and Avocado Ranch Dipping Sauce (Vegan) Take snack time to the next level with these simple, yet amazing, copycat versions of Chili's popular menu item. Oh, and don't forget about the super creamy avo ranch! Cook Time 20 minutes Total Time 40 minutes Servings 16 egg rolls (about) Ingredients 1/2 cup cheddar style daiya cheese shreds or any brand 1 1/2 cup cooked black beans rinsed 1 1/2 cups sweet whole kernal corn drain if using canned 1 red bell pepper diced 1 small tomato diced 1/2 medium onion diced (about 1/4 cup) 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 fresh cilantro chopped 2 cloves garlic minced 2 tablespoons lime juice 16 egg roll wrappers store-bought or (recipe follows) oil for frying Egg Roll Wrappers: 3/4 cup water 1 teaspoon salt 3 cups flour arrowroot powder or organic cornstarch Avocado Ranch: 2 avocados 1 cup plain non-dairy yogurt such as cashew or coconut 2 jalepenos seeded and chopped 2 cloves garlic 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dill 1/2 teaspoon dried chives 1 tablespoon lime juice 1 teaspoon onion powder Instructions Filling: In a large bowl, combine all ingredients for filling and stir until well mixed. Wrappers (If Making) Sift together flour and salt in a bowl. Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes. Divide into 2 sections and roll out one at a time into a rectangle about 1/8 inch thick or as thin as possible. Cut into 9 equal squares by cutting 2 lines horizontally and 2 vertically. This part can be challenging to get them very thin so don't worry if they're a little on the thick side. Assemble: Dip fingers in a small bowl of water and wet all of the edges of wrapper. Spoon about 1/4 cup of filling onto 1 corner of wrapper then start rolling towards center. Fold in sides and wrap tightly. Add a little more water to seal the tip if necessary. Cook: Heat a few inches of oil to 350 degrees and fry in batches for 3 to 4 minutes per side or until golden brown. Avocado Ranch: Combine all ingredients for ranch in a food processor or blender and blend until smooth. Serve with hot egg rolls.