These tasty egg rolls make a great appetizer, snack, lunch, or dinner. They are packed with fiber so they are filling and will satisfy you.
½ yellow onion, diced
1 small bell pepper, diced
1 cup of corn (fresh, frozen or from a can)
1 jalapeno, seeded and chopped
4 oz mushrooms, diced small (about half a carton)
3 garlic cloves, minced
1 can of black beans, drained and rinsed
1 cup of cooked brown rice
2 tablespoons of nutritional yeast
1 teaspoon of chili powder
1 teaspoon of cumin
½ teaspoon of chipotle or southwest seasoning
½ teaspoon of smoked paprika
1 teaspoon of salt
⅓ cup of chopped fresh cilantro
12-15 vegan egg roll wrappers
Guacamole (for dipping)
In a large skillet add diced onion, bell pepper, corn, diced mushrooms, and jalapeno over medium heat. Saute for about 3-4 minutes until cooked through, then add the minced garlic and stir for another minute. Add the black beans, cooked brown rice, nutritional yeast, seasoning and cook for 2-3 minutes. Once combined, turn off the heat and stir in the cilantro. Preheat the air fryer to 375 degrees or the oven to 350 degrees, depending on what you are using. Meanwhile, place an egg roll wrapper to make a diamond shape. Add about 2-3 tablespoons of the filling and fold up the bottom. Then fold in both sides, making an "envelope" shape. Brush all the edges with water. Continue to roll the bottom of the envelope towards the top of the diamond, folding in the sides as needed. Brush water on the top of the egg roll flap to secure it and place seam side down.
Place in the air fryer in a single layer, seam side down, and cook for 8 minutes until golden brown. Flip and cook for another 4-5 minutes until golden brown. If using the oven, cook for 12-15 minutes, flipping midway through.
Serve with guacamole and enjoy!