SOUTHWEST SNAPPER EGG ROLLS WITH CHIPOTLE DIPPING SAUCE

A fan favorite for lunch. These crispy little egg rolls can be prepped and frozen before frying or cooked up immediately for a crispy, balanced, grab and go meal.

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Crispy, flavorful and a fun way to add fish into a meal. These snapper egg rolls were gobbled up as soon as I set them on the table. What do I love about them? They can be frozen before frying for a quick freezer meal on busy nights. I love having these on hand for sailing days when I just don't want to dirty another round of dishes for dinner. I can grab a few from the freezer, fry them up in a pan and dinner is on the table in minutes!

A tasty recipe, fresh or frozen!

Blackened snapper, beans, corn, avocado, tomato, chives and lots of vegan cheese of course! All mixed up in your favorite taco seasoning, stuffed into a vegan egg roll wrapper and fried to perfection. Great for game day, an evening in with friends or when you're craving an app from your favorite chain restaurant. These Southwest egg rolls hit the spot while also giving you a balanced meal. Oh, and don't forget the chipotle sour cream... you won't want to miss it!

Make it vegan? Try substituting the fish for blackened jack fruit.

southwest snapper egg rolls with chipotle dipping sauce

(makes about 12 egg rolls)

Ingredients

• 2 med. snapper fillets (or 4 small)

• 1/2 cup black beans

• 1/2 cup corn

• 1/2 cup vegan cheddar

• 1/2 an avocado, cubed

• 1 roma tomato, chopped

• Taco seasoning to taste

• Blackening seasoning

• 3-4 chives, chopped

• Nasoya vegan egg roll wrappers

Dipping sauce

• 1/3 cup vegan sour cream

• 1-2 tbsp chipotle peppers

• Small handful of cilantro, chopped

Method

1. Coat the snapper fillets in blackening seasoning and pan fry. Set aside to cool to room temp.

2. While the fish is cooling, mix the black beans, corn, tomato, avocado, cheese, chives and taco seasoning.

3. Gently fold in the fish into the mixture once it is combined.

4. On a clean cutting board, lay an egg roll wrapper down and wet the edges of two conjoining sides. Place a few tbsps of filling in the center of the wrapper and fold as directed on the wrapper package.

5. Continue the last step until the filling is gone.

6. Cover the bottom of a frying pan in neutrally flavored oil. Once the oil has reached frying temp, fry the egg rolls on all sides and place on a paper towel lined plate to soak up any excess oil.

7. Mix the dipping sauce ingredients together in a small bowl and serve along side the egg rolls.

To see the full video on this recipe, head over to any of my socials via the links at the bottom of the page. You can follow along with me, step-by-step and ask any questions in the comments! Have a great week, Bishes!