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  • plantbaseddads

Vegan High Protein Southwest Egg Rolls


  • 8 Nasoya Egg Roll Wrappers

  • 1 oz (28g) frozen roasted corn

  • 1/2 package (285g) Franklin Farms Chicken Style Seitan

  • 1/4 cup black beans

  • 1 tbsp chopped parsley

  • 1 TBSP taco seasoning (see my recipe)

  • 1/2 (50g) yellow or white onion

  • 1/2 (50g) yellow bell pepper

  • 1 (14g) jalapeño seeded


Dice the onion, pepper and jalapeño and set aside.  Drain the Seitan and toss in a skillet with a bit of spray oil (or water if oil free) on medium heat.  Cook for 3-5 minutes until heated through and add in the diced veggies.  Add in the corn, beans and taco seasoning and stir to combing while continuing to cook.  After 3-5 minutes, add in the parsley, stir well to combine and remove from heat.

Lay out egg roll wrappers one at a time.  Use a bit of water on your finger to get the edges wet.  Add enough of the filling into each egg roll so that you get 8 egg rolls out of them.  Roll them up and push the wet edges to seal them shut. Lightly spray the air fryer basket with cooking spray, lay the egg rolls out and lightly spay the top of the egg rolls with cooking spray.   Air fry at 390F for 6 minutes, flip them over and cook for another 6 minutes.

Serve with your favorite dipping sauce or look up our recipe for Tim’s “Creamy Cilantro Dressing”.  It goes perfect with these egg rolls.

This recipe makes 2 servings, each containing 4 egg rolls.

Link to video where I make this recipe:

Download the printable PDF right here: (If you get an error message, it is because your browser is blocking pop-up windows. Change your settings to allow pop-ups from

Southwest Egg Rolls
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