Avocado Corn Egg Rolls

Serving Size 10-12

Prep Time 20 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

Created by: This Savory Vegan

FOR THE EGG ROLLS

3 small avocados, cubed

4 oz vegan cream cheese

1 cup corn

1-2 jalapenos, to taste

4 tbsp cilantro, chopped

1 small shallot, finely diced

½ tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

¼ tsp pepper

Salt, to taste

10-12 Nasoya Egg Roll Wraps

Oil spray

Sweet chili sauce, for serving

 FOR THE CILANTRO RANCH

½ cup vegan mayo

2 tbsp cilantro, finely chopped

1 tbsp chives, finely chopped

1 tsp garlic powder

1 tsp onion powder

1-2 limes, juiced

Preparation

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Combine all of the filling ingredients (through the pepper) to a bowl and gently mix to combine. Add salt to taste.
  3. Working one at a time, place an egg roll wrap on a clean surface and use your fingers to wet the edges. Add about 2 tablespoons of filling. Bring the bottom of the wrap up and fold the sides in. Continue to fold (like a burrito) until sealed. You can use a little extra water to seal it at the end. Place on the baking sheet and repeat until all of the filling has been used. Spray with oil and place in the oven for 12 minutes. Flip, spray with a little more oil, and cook for another 8-10 minutes, or until crispy.
  4. Meanwhile, make the cilantro ranch by adding all of the ingredients to a bowl and mixing to combine. If needed you can thin it with a little water. Taste and adjust seasonings as needed.
  5. Remove the egg rolls from the oven and serve with the ranch and sweet chili sauce.

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