Buffalo Rolls

This recipe is from my 2nd e-book, "It's All About the Walnuts". If you love these and you would like a different variation, check out my Cheeseburger Rolls recipe or my Philly Cheesesteak Rolls. I also have a delicious Cashew Ranch Dip that tastes great with these rolls. Enjoy!

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Walnut Grounds Ingredients

2.5 cups shelled raw walnuts
1 Tbsp chili oil
1/2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
2 Tbsp olive oil
1/4 cup buffalo sauce
2 Tbsp vegan cream cheese
grapeseed oil for frying

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Additional Ingredients

vegan shredded mozzarella cheese
1 chopped green bell pepper
vegan egg roll wrappers
cashew ranch dip OR preferred sauce

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Directions

Soak walnuts for at least 2 hours in hot water (or overnight in the refrigerator), then drain
In a food processor, combine walnuts, chili oil, cayenne pepper, salt, black pepper, garlic powder, and onion powder. Pulse until crumble-like texture
Heat 2 Tbsp olive oil to medium, in sauté pan
Add walnut mixture to pan and cook until lightly browned
To the walnut mixture, add buffalo sauce and cream cheese. Stir until incorporated
Get the egg roll wrappers, mozzarella cheese, chopped bell peppers, and a small bowl of water ready
Fill the center of each egg roll wrapper with 1 Tbsp walnut grounds, 1 Tbsp mozzarella cheese, 1 tsp bell pepper
Wet each corner of the wrapper with a small amount of water. Roll em' up and fry (or air-fry) until golden brown. Serve with Cashew Ranch Dip or preferred sauce.

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Enjoy!

Shopping List

Walnut Grounds Ingredients

2.5 cups shelled raw walnuts
1 Tbsp chili oil
1/2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
2 Tbsp olive oil
1/4 cup buffalo sauce
2 Tbsp vegan cream cheese
grapeseed oil for frying

‍

Additional Ingredients

vegan shredded mozzarella cheese
1 chopped green bell pepper
vegan egg roll wrappers
cashew ranch dip OR preferred sauce

‍

Directions

Soak walnuts for at least 2 hours in hot water (or overnight in the refrigerator), then drain
In a food processor, combine walnuts, chili oil, cayenne pepper, salt, black pepper, garlic powder, and onion powder. Pulse until crumble-like texture
Heat 2 Tbsp olive oil to medium, in sauté pan
Add walnut mixture to pan and cook until lightly browned
To the walnut mixture, add buffalo sauce and cream cheese. Stir until incorporated
Get the egg roll wrappers, mozzarella cheese, chopped bell peppers, and a small bowl of water ready
Fill the center of each egg roll wrapper with 1 Tbsp walnut grounds, 1 Tbsp mozzarella cheese, 1 tsp bell pepper
Wet each corner of the wrapper with a small amount of water. Roll em' up and fry (or air-fry) until golden brown. Serve with Cashew Ranch Dip or preferred sauce.

‍

Enjoy!