Recipe + Photos by April Viar
Crispy, festive finger food packed with bold Southwest flavor
The holiday season is full of gatherings, laughter, and tables covered in irresistible appetizers. These Southwest Vegan Egg Rolls are exactly the kind of snack that keeps everyone hovering near the platter. Crispy on the outside and loaded with savory, spiced filling on the inside, they are satisfying, festive, and perfect for sharing.
Instead of deep frying, these egg rolls are cooked in the air fryer, giving them an ultra-crispy finish without the mess. Certified Vegan Lightlife Southwest Tempeh Cubes bring big flavor and protein, while black beans, corn, peppers, and melty vegan cheese round everything out. They are easy to make, fun to roll, and disappear fast once they hit the table.
Why You’ll Love This Recipe
- Crispy Without Deep Frying – Air frying delivers crunch with less oil.
- Protein-Packed – Tempeh and black beans make them hearty and filling.
- Perfect for Parties – Easy to share and fun to dip.
- Bold Southwest Flavor – Smoky spices and colorful veggies in every bite.
Southwest Vegan Egg Rolls
- Total Time: 55 minutes
- Yield: 20 egg rolls 1x
- Diet: Vegan
Description
Crispy Air-Fried Southwest Vegan Egg Rolls
These crispy air-fried Southwest vegan egg rolls are filled with spiced tempeh, black beans, corn, peppers, and vegan cheese. Cooked in the air fryer for maximum crunch, they make the perfect party appetizer or game-day snack.
Ingredients
-
1 pack Certified Vegan Lightlife Southwest Tempeh Cubes
-
1 (15 oz) can black beans, drained
-
1 (15 oz) can sweet corn, drained
-
1 cup diced red pepper
-
1 cup diced orange pepper
-
1 cup diced yellow pepper
-
1 cup diced onion
-
2 scallions, chopped
-
1 pack Nasoya Vegan Egg Roll Wraps (20 wraps)
-
1 teaspoon olive oil
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon cumin
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon crushed red pepper
-
1 tablespoon nutritional yeast
-
1 cup Violife Cheddar Shreds
-
Chosen Foods Avocado Oil Spray, for air frying
-
Pinch of salt and black pepper
Instructions
-
Heat a pan over medium heat and add olive oil, diced onions, and red, orange, and yellow peppers. Sauté for about 10 minutes, until softened.
-
Add corn, black beans, tempeh cubes, garlic powder, onion powder, cumin, smoked paprika, crushed red pepper, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
-
Remove from heat and transfer mixture to a large bowl. Stir in vegan cheese, nutritional yeast, and scallions. Let the filling cool before assembling egg rolls.
-
To assemble, lay an egg roll wrapper on a flat surface with one corner facing you. Moisten the edges with water. Place about 2 tablespoons of filling in the center.
-
Fold the bottom corner over the filling, fold in the sides snugly, then roll up and seal the top corner.
-
Preheat the air fryer to 400°F. Lightly spray the basket with avocado oil. Place 4 to 5 egg rolls in the basket and lightly spray the tops.
-
Cook for 12 minutes, flipping halfway through. For extra crunch, cook a few minutes longer, watching closely.
-
Serve hot with your favorite dipping sauces.
Notes
Let the filling cool before rolling to prevent tearing wrappers.
Do not overcrowd the air fryer for even crisping.
Flip halfway for golden results on all sides.
Make it a group activity and turn rolling into a party.
Nutrition info is approximate.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Southwest-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 135kcal
- Sugar: 2g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
