By Elissa Wa
Preheat the oven to 375°F (190°C).
In a food processor, combine the shelled raw walnuts, chili oil, cayenne pepper, salt, black pepper, granulated garlic, onion powder, and olive oil. Pulse until the mixture resembles coarse crumbs.
Add the buffalo sauce and vegan cream cheese to the walnut mixture and pulse until well combined.
Lay out the vegan egg roll wrappers and place a spoonful of the walnut mixture in the center of each wrapper.
Top each with a sprinkle of vegan shredded mozzarella cheese and chopped green bell pepper.
Fold the wrappers according to package instructions to seal the filling inside.
Place the rolls on a baking sheet and bake for 20-25 minutes or until golden brown.
Serve with cashew ranch dip or your preferred sauce.
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By Elissa Wa
This recipe is ready in 40 and features shelled raw walnuts, chili oil, cayenne pepper and other delicious ingredients. Contains 700 calories total.
Preheat the oven to 375°F (190°C).
In a food processor, combine the shelled raw walnuts, chili oil, cayenne pepper, salt, black pepper, granulated garlic, onion powder, and olive oil. Pulse until the mixture resembles coarse crumbs.
Add the buffalo sauce and vegan cream cheese to the walnut mixture and pulse until well combined.
Lay out the vegan egg roll wrappers and place a spoonful of the walnut mixture in the center of each wrapper.
Top each with a sprinkle of vegan shredded mozzarella cheese and chopped green bell pepper.
Fold the wrappers according to package instructions to seal the filling inside.
Place the rolls on a baking sheet and bake for 20-25 minutes or until golden brown.
Serve with cashew ranch dip or your preferred sauce.
Calories per Serving: 700
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