Vegan Buffalo Chicken Eggrolls
Servings: 8 eggrolls
Ingredients
- 10 oz vegan chicken strips thawed, non-breaded
- 1/4 cup vegan sour cream or almond milk yogurt
- 1/3 cup Frank's Red Hot Sauce
- 1/2 tsp onion granules
- 1/2 tsp garlic powder
- 1/4 tsp dried celery seed
- 1 cup vegan cheddar cheese shredded
- 8 square eggroll wrappers I used Nasoya, linked above
- 1 - 2 tbsp olive oil
Serve with Vegan Ranch (My Ranch recipe linked in post above)
Instructions
Prep
- Preheat the oven to 425 degrees. Combine the vegan chicken, sour cream, hot sauce, onion powder, garlic powder, dried celery seed, and vegan cheese in a food processor. Pulse several times until coarsely chopped.
Shape
- Distribute the mixture between 8 large square eggroll roll wrappers. Dip a finger in water and trace along the outside edge of each wrapper. Fold the bottom corner into the center and press down to seal. Then bring the left side corner into the center and press down to seal. Repeat with the right side corner and then the top corner (photos above)Then pick up the "envelope" you've created and gently shape with your hands to round the shape into an eggroll. Repeat with the remaining wrappers.Tip: Wrap firmly but not too tightly. If the wrapping is super tight, the cheesy filling is more likely to ooze out while baking. Next, lightly brush both sides of each eggroll with olive oil and pay careful attention to the edges and sides.
Bake
- Place on a lined cookie sheet and bake for 9 minutes. Carefully flip and cook for another 9 minutes or until golden brown and crispy. Allow the eggrolls to rest for at least 3-5 minutes before serving.
Serve
- Serve warm with chilled vegan ranch dressing and more hot sauce on the side. Enjoy!Vegan ranch dressing recipe linked in the post above!