Buffalo Rolls

Ingredients

• 2.5 cup shelled raw walnuts (Soak in hot water for at least 2 hours, or overnight in the refrigerator; drain before using.)
• 1 tbsp chili oil
• 0.5 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 0.5 tsp granulated garlic (The directions also call this garlic powder.)
• 0.5 tsp onion powder
• 2 tbsp olive oil (For sautéing the walnut mixture.)
• 0.25 cup buffalo sauce
• 2 tbsp vegan cream cheese
• grapeseed oil (For frying; use enough to submerge or adequately coat the rolls. Omit if air-frying.)
• 0.75 cup vegan shredded mozzarella cheese (Estimated amount for approximately 12 rolls, using 1 tablespoon per roll.)
• 1 green bell pepper (Chopped; use approximately 1 teaspoon per roll.)
• 12 vegan egg roll wrappers (Use wrappers suitable for vegan diets.)
• 2 tbsp water (For sealing the wrappers; use a small amount as needed.)
• 0.5 cup cashew ranch dip or preferred sauce (For serving; quantity estimated.)

Steps

1. 1

   Soak the walnuts in hot water for at least 2 hours, or cover and refrigerate them overnight. Drain them thoroughly before proceeding.

2. 2

   Add the drained walnuts, chili oil, cayenne pepper, salt, black pepper, granulated garlic, and onion powder to a food processor. Pulse several times until the walnuts have a crumb-like texture; do not process them into a smooth paste.

3. 3

   Heat the olive oil in a sauté pan over medium heat.

4. 4

   Add the walnut mixture to the pan. Cook, stirring occasionally, until it is lightly browned and fragrant.

5. 5

   Add the buffalo sauce and vegan cream cheese to the browned walnut mixture. Stir until the cream cheese is fully incorporated and the filling is cohesive. Remove from the heat and allow it to cool enough to handle.

6. 6

   Set out the egg roll wrappers, vegan mozzarella, chopped green bell pepper, the walnut filling, and a small bowl of water so the rolls can be assembled efficiently.

7. 7

   Place one egg roll wrapper on a work surface. Spoon 1 tablespoon of walnut filling into the center, followed by 1 tablespoon of vegan mozzarella and 1 teaspoon of chopped bell pepper.

8. 8

   Moisten each corner and edge of the wrapper with a small amount of water. Fold and roll the wrapper tightly around the filling, sealing the edges so the filling cannot escape during cooking. Repeat with the remaining wrappers and filling.

9. 9

   For frying, heat grapeseed oil and fry the rolls until golden brown and crisp on the outside, turning as needed for even browning. Alternatively, air-fry the rolls until golden and crisp, following the settings for your air fryer and avoiding overcrowding.

10. 10

    Serve the buffalo rolls hot with cashew ranch dip or your preferred dipping sauce.

Notes

The source does not specify an exact yield, amount of wrappers, frying temperature, or air-fryer time; the yield and additional-ingredient quantities are estimated at approximately 12 rolls. Avoid overfilling the wrappers, and allow the filling to cool slightly before assembly for easier rolling.

Nutrition per serving

• appetizer
• vegan
• plant-based
• fried
• air-fryer
• spicy
• party food
• American