Vegan Southwest Spring Rolls
Crispy on the outside, packed with flavour inside.
For the filling
- 1 Tin black beans (drained and rinsed) 400g
- 1 Tin sweet corn (drained) 340g
- 1 Red bell pepper (finely chopped)
- 2 Spring onions (finely sliced)
- Handful Coriander/cilantro (coarsely chopped)
- 60ml Salsa for the rolls 1/4 cup
For the rolls
- Your favorite vegan cheese
- BFree Sweet Potato Wraps
- 5g Corn starch (mixed with 15ml water) 1 tsp
- Cooking spray
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
15
minutes
Method
Preheat your airfryer or traditional oven to 350.
Combine all the ingredients for the filling in a bowl. Check for seasoning and spice, you might want to add salt, chili or lime to your personal preference.
To assemble place a BFree Wrap on your work surface. Place a small amount of cheese at the bottom of the wrap. Spoon some of the filling on top of the cheese. Roll the wrap onto itself and fold the sides in like an envelope. Continue to roll to the end. Take a little of the prepared cornstarch and use it to seal the edge.
Finish filling all the spring rolls. If you have left over filling it makes for a great salsa! Place the spring rolls seal side down on a tray in your pre-heated air fryer. Spray with a couple of pumps of cooking spray and air fry at 350 for about 10-15 minutes (20-25 minutes in an oven) until crisp.
Serve with your favorite dips and enjoy!
Nutritional & Dietary
Gluten Free
Wheat Free
Dairy Free
Egg Free
Wholegrain Pitta Breas
As used in this recipe
Stone Baked Pitta Breads
As used in this recipe
