Vegan Chickpea 🐤🥗
Just like the restaurant version except it’s vegan! So much cheaper to make right in your own kitchen and they taste sooo much better too! Crispy fried egg rolls, filled with avocado and sun-dried tomatoes and served with an amazing cilantro and cashew dipping sauce.
Egg Roll Ingredients:
3 large avocados (peeled, pitted and diced)
8 Tablespoons sun-dried tomatoes packed in olive oil, chopped
3 Tablespoons red onion, diced small
3 Tablespoons fresh cilantro, chopped
1/4 teaspoon salt Vegan Egg roll wrappers
Dipping Sauce Ingredients:
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 cup agave
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 cup cashews
1 cup fresh cilantro
3 garlic cloves
2 green onions, chopped
1 teaspoon black pepper
1 teaspoon cumin
1/2 cup olive oil
Dipping Sauce Directions:
In a microwave safe small bowl, mix together vinegars, turmeric, paprika and agave.
Microwave for 1 minute, stir and sit to the side.
Add to a blender the rest of the sauce ingredients and the agave mixture.
Purée until all combined and fully blended smooth.
Pour mixture into a bowl and stir. You can add more olive oil to thin out.
Cover and refrigerate until ready to use.
Egg Roll Directions:
In a large bowl, gently mix together diced avocados, chopped sun-dried tomatoes, onion, cilantro and salt.
Fill a small bowl with water.
Place one egg roll wrapper on a cutting board, place a corner pointing towards you.
Brush the edges with the water from your bowl.
Add avocado mixture evenly onto the center.
Fold the bottom corner up, just over the avocado mixture. Fold in sides and roll up. Fold top corner over all and press to seal.
Repeat with remaining egg roll wrappers.
Heat your canola oil (or your frying oil preference) in your deep fryer or deep skillet to 325 degrees F.
Fry the egg rolls until golden brown all over, about 2 minutes per side.
Drain on paper towels and serve warm with cilantro and cashew dipping sauce.
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