Thursday, February 27, 2014

Southwest Eggrolls with Creamy Roasted Red Pepper Dipping Sauce (Vegan)

southwest egg rolls with Roasted red pepper dipping sauce

What happens when you really want to make enchiladas or burritos, but you are fresh out of tortilla’s? You make due with egg roll wrappers! That is what happened to me the other night. I had to get creative!

These egg rolls are super tasty. They are filled with all sorts of healthy stuff like beans, tomatoes, corn, and chilies. They are baked instead of fried, too! I guess you could fry them if you wanted to. For me, frying food is a special occasion thing. Like a once or twice a year thing. But these egg rolls are going onto my rotation of healthy, quick, vegetarian (they are actually vegan, too) week night dinners, so baking was the best option for me.

South west eggrolls with roasted red pepper sauce

I wanted to post this recipe back to back with my delicious stuffed sweet potato recipe because it calls for the same creamy roasted red pepper sauce. You could make up a batch to serve with the sweet potatoes, and then use the rest to go with this dinner the next day. Best dipping sauce ever! Click HERE to see the loaded sweet potato recipe and to read more info about CASHEW CREAM. Just to give you a heads up, the sauce is really easy and quick, but it does take some advanced planning to allow time to soak the raw cashews.

Roasted Red Pepper Cashew Cream

Southwest Egg Rolls

Ingredients:

  • 1/2 C. onion, finely chopped
  • 2 cloves garlic
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4 oz.) can diced green chilies
  • 1 C. corn kernels (frozen or canned)
  • 2 large tomatoes (I used vine ripened)
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. coriander
  • 1/4 tsp. smoked paprika
  • 3/4 tsp. salt
  • 1 tsp. lime juice (plus more to taste)
  • egg roll wrappers
  • olive oil
  • 1 batch Roasted Red Pepper Dipping Sauce

Directions:

1. Heat a drizzle of olive oil in a skillet over medium high heat. Once the oil is hot throw in the onions and cook until soft.

2. Add the rest of the ingredients to the pan and cook for about 5 minutes until all the ingredients are soft and cooked through.

3. Preheat oven to 400 F. Fill egg roll wrappers with 2 heaping tablespoons of the filling. Fold wrappers and seal with water using fingers or a pastry brush. Like this:

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4. Place the egg rolls on a cookie sheet. Lightly brush or spray the egg rolls with olive oil. Bake for 15 minutes. Flip and bake for 5-10 minutes more. The egg rolls should be golden brown and crispy.

By Edible Experiments

1 comment:

Cindy said...

Those look so delicious!!