Southwest Egg Rolls and Avocado Ranch Dipping Sauce (Vegan)
Take snack time to the next level with these simple, yet amazing, copycat versions of Chili's popular menu item. Oh, and don't forget about the super creamy avo ranch!
Cook Time20minutes
Total Time40minutes
Servings16egg rolls (about)
Ingredients
1/2cupcheddar style daiya cheese shredsor any brand
1cupplain non-dairy yogurtsuch as cashew or coconut
2jalepenosseeded and chopped
2clovesgarlic
1teaspoonsalt
1/2teaspoonpepper
1/2teaspoondill
1/2teaspoondried chives
1tablespoonlime juice
1teaspoononion powder
Instructions
Filling:
In a large bowl, combine all ingredients for filling and stir until well mixed.
Wrappers (If Making)
Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
Divide into 2 sections and roll out one at a time into a rectangle about 1/8 inch thick or as thin as possible. Cut into 9 equal squares by cutting 2 lines horizontally and 2 vertically. This part can be challenging to get them very thin so don't worry if they're a little on the thick side.
Assemble:
Dip fingers in a small bowl of water and wet all of the edges of wrapper. Spoon about 1/4 cup of filling onto 1 corner of wrapper then start rolling towards center. Fold in sides and wrap tightly. Add a little more water to seal the tip if necessary.
Cook:
Heat a few inches of oil to 350 degrees and fry in batches for 3 to 4 minutes per side or until golden brown.
Avocado Ranch:
Combine all ingredients for ranch in a food processor or blender and blend until smooth. Serve with hot egg rolls.