Air Fryer Vegan Buffalo Chickpea Egg Rolls
This Buffalo Chickpea Egg Roll recipe is exactly what you are looking for. Crispy outside (without the added fat of frying!) and a tender, just-spicy-enough filling that will have your family and friends raving!
Ingredients
- 10-11 egg roll wrappers vegan
Buffalo Chickpea Filling
- 1 can chickpeas, 15.5oz drained and aquafaba set aside to use later
- ⅓ cup buffalo style hot sauce like Franks brand
- ¾ cup diced celery
- 2 green onions greens and whites sliced thin
- ½ teaspoon garlic powder
- 3 tablespoons Dill Dressing* or Vegan Mayo
For Dipping
- Creamy Dill Dressing* or store bought Vegan Ranch
Instructions
- Note- Prep your Creamy Dill Dressing (if using) before starting your egg rolls.
Prepare Filling
- Add all filling ingredients to a bowl (setting the drained aquafaba to the side for later use). Use potato masher or fork to mash the filling to desired texture, mix well so everything is incorporated well.
Roll the eggrolls
- See post above for step-by-step photo instructions. Place egg roll wrappers in a diamond shape pointing towards you. Place about 2 tablespoons of filling onto the bottom side of wrapper, towards you, and wrap the bottom corner over the filling. Use your fingers to lightly dampen the three remaining corners and edges with water. Then fold in the outer corners towards the center and roll the wrapper away from you until you reach the end. Repeat until all filling is gone, will make 10-11 egg rolls.
Air Fry
- Take a basting brush and lightly brush each egg roll with aquafaba on both sides so no dry patches remain and then place into air fryer. (You could also choose to spray the eggs rolls with an oil based spray instead) Do not crowd air fryer, cook in batches. Air Fry at 400°F for 12-14 minutes, flipping halfway through. Serve with Dill Dressing or vegan Ranch and enjoy!
Notes
*Find the easy Dill Dressing Recipe here! - Prep the dressing before prepping your egg rolls and use in place of mayo to keep this recipe completely oil free.