Ingredients

The following ingredients have 15 Servings
  • 15 to 20 egg roll wrappers
  • 2 tablespoon extra-virgin olive oil
  • 1 red onion (finely chopped)
  • 1 yellow bell pepper (seeded and finely chopped)
  • 1 red bell pepper (seeded and finely chopped)
  • 1 zucchini (finely chopped)
  • 2 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups WHOLLY® GUACAMOLE Spicy Guacamole
  • 3 tablespoon vegan egg wash (we use JUST egg)
  • FOR THE DIPPING SAUCE
  • 1 cup WHOLLY® GUACAMOLE Classic Guacamole
  • ¼ cup water
  • Juice from one large lime
  • 1 tablespoon white wine vinegar
  • For Frying
  • 3 cups vegetable oil (we prefer canola oil)

Instruction

  • Make the egg roll wrappers, click HERE for the recipe and instructions.
  • Heat the olive oil in a large skillet on medium-high heat. When the oil is hot, add the onion, bell peppers, and zucchini and spread evenly in the pan.
  • Cook until the vegetables soften and begin to brown, approximately 7 minutes.
  • Add the 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp dried oregano, and salt and pepper to taste, stir to fully combine. Cook for 2 minutes.
  • Add 1 tbsp of the vegetable filling to the center of an egg roll wrapper.
  • Top with a liberal dollop of WHOLLY® GUACAMOLE Spicy Guacamole.
  • Fold one side of the wrapper over, then the other side, then the third side and roll to close the roll.
  • Brush the roll with a light layer of egg wash.
  • Heat the vegetable oil on high heat until it reaches 325°F (163°C) and add the egg rolls, making sure they don’t touch. SEE NOTE
  • Fry for approximately 2 minutes, or until golden brown. Flip and fry another 2 minutes, or until the entire egg roll is golden brown.
  • Remove and place on a plate lined with paper towel to absorb the excess oil. Place on a baking sheet in a warm oven to keep crisp until ready to serve.
  • For the Dipping Sauce
  • Put the 1 cup WHOLLY® GUACAMOLE Classic Guacamole, ¼ cup water, juice from 1 large lime, and 1 tbsp white wine vinegar in a blender and blend until smooth and creamy.
  • Enjoy!