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–+ servings

Mini Tex Mex Egg Rolls

One of my favorite restaurants has these mini tex mex egg rolls that I actually have dreams about because they are so good…so I wanted to try and recreate them the other day! For my first time trying, I feel like they actually came out pretty good! They were super quick and easy to make!
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Total Time 30 minutes
Course Appetizer, Main Course, Side Dish, Snack
Servings 4

Ingredients
  

  • 1 can corn drained
  • 1 red onion chopped
  • 1 bell pepper chopped
  • 1 tsp chili powder
  • 1/2 tsp garlic salt
  • Pepper to taste
  • 1 avocado diced or mashed
  • 1 egg white for sealing
  • 15 –20 egg roll wrappers
  • Optional shredded cheese (Mexican blend or Cotija)

For Dipping

  • Chipotle ranch sauce or chipotle Veganaise

Instructions
 

  • In a pan over medium heat, sauté corn, red onion, and bell pepper with chili powder, garlic salt, and pepper for about 5–6 minutes, until fragrant and softened.
  • Prepare your avocado: dice or mash, depending on your preference.
  • Place an egg roll wrapper on a clean surface. Scoop 1 tbsp of the veggie mixture into the center and top with a little avocado. Add shredded cheese if desired.
  • Use your finger or a small brush to apply egg white around the edges of the wrapper. Fold and roll tightly, pressing to seal.
  • Heat a little oil in a pan over medium heat. Pan fry the egg rolls for about 2 minutes per side, or until crispy and golden brown.
  • Serve with your favorite chipotle ranch sauce or chipotle Veganaise for dipping. Enjoy!! xx
Keyword Avocado, Bell pepper, Corn, Red Onion
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