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Chosen Foods Avocado Oil 100% Pure Non-GMO -- 16.9 fl oz


Chosen Foods Avocado Oil 100% Pure Non-GMO
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Chosen Foods Avocado Oil 100% Pure Non-GMO -- 16.9 fl oz

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Save 20% off Code 20FOODSAVE Ends: 12/12/25 at 9:00 a.m. ET

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  • Non-GMO Project Verified

Chosen Foods Avocado Oil 100% Pure Non-GMO Description

  • 100% Pure
  • 500°F High Heat All-Purpose Cooking Oil
  • Expeller Pressed & Naturally Refined
  • Non GMO Project Verified

Our 100% pure Avocado Oil is the perfect kitchen companion, offering you versatility and a high smoke point. We consider it a kitchen workhorse. Using an expeller-press method, we extract the maximum amount of high quality oil from the avocado without applying excess heat or chemicals. The result? A neutral flavor profile that adds a bit of sunshine to all of your cooking projects. Every bottle of Chosen Foods Avocado Oil is 100% pure, non-GMO, and glyphosate residue free.

 

When you cook at high temperatures, you lock in flavor. Chosen Foods Avocado Oil can take the heat–up to 500°F.

 

• Chosen Foods Avocado Oil is pure, naturally refined, delicious, and always made from avocados, ripened to perfection.
• 10 grams of monounsaturated fat from avocado per serving.
• For cooking, baking, dressings, and marinades, avocado oil is the kitchen workhorse. Imbued with a neutral flavor and 500°F smoke point, avocado oil can be used for any purpose, from high-heat sautéing and flame grilling, to dressing mixed greens, grains and pasta salads.
• Healthy, gluten-free, soy and canola oil free, plant-based, and certified by the non-GMO project.
• Try our avocado-based oils, sprays, mayos, dressings and marinades to elevate the everyday!

Free Of
Gluten, soy, canola oil and GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: About 33
Amount Per Serving% Daily Value
Calories130
Total Fat14 g18%
   Saturated Fat2 g10%
   Trans Fat0 g
   Polyunsaturated Fat2 g
   Monounsaturated Fat10 g
Sodium0 mg0%
Total Carbohydrate0 g0%
   Sugars0 g
Protein0 g
Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
Other Ingredients: Avocado oil.
Warnings

Store at room temperature. Oil may solidify or become cloudy at low temperature. This is normal for 100% pure avocado oil.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Copycat Southwestern Egg Rolls (Vegan)

[vc_row][vc_column][vc_column_text]You know those irresistible restaurant Tex-Mex egg rolls everyone raves about? These vegan southwestern egg rolls are a plant-based take on that fan-favorite starter — crispy, colorful and bursting with smoky flavor. Lentils stand in for chicken, vegan cheese brings the melty goodness, and the creamy salsa ranch dip seals the deal. They’re party-perfect, weeknight-easy and absolutely addictive.

Diagonally Sliced Vegan Southwestern Egg Rolls Filled with Corn, Black Beans, Lentils, Diced Red Peppers & Scallions Surround a Bowl of Salsa-Ranch Dipping Sauce

Copycat Southwestern Egg Rolls (Vegan)

  • 1-1/2 cups cooked lentils (green used in this recipe)
  • 1 cup shredded vegan cheese
  • 1/2 cup frozen corn (thawed)
  • 1/2 cup canned black beans (drained & rinsed)
  • 1/2 cup fresh baby spinach (finely chopped)
  • 1/2 cup red bell pepper (finely chopped)
  • 1/4 cup scallions (thinly sliced)
  • 2 Tbsp. taco seasoning spice blend
  • 18 egg roll wrappers (vegan-friendly)
  • Oil (as needed to lightly coat)

Dipping sauce

  • 1/2 cup mild salsa
  • 3 Tbsp. dairy-free ranch
  1. In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.
  2. To make filling, in medium bowl, stir together cooked lentils, cheese, corn, black beans, spinach, red bell pepper, scallions and taco seasoning until well combined.
  3. To make egg rolls, on work surface, lay down an egg roll wrapper angled with a corner pointed toward your. Add about 2-3 tablespoons of filling on bottom center of wrapper. Fold over corner nearest you and gently press and pull downwards to pack filling together. Fold in two sides of wrapper over filling and roll up very tightly. Secure top corner with light brush of water and gently press to seal. Onto large plate, transfer egg roll seam side down. Repeat process with remaining wrappers and filling.
  4. To cook egg rolls, lightly coat each roll with oil and air fry at 365 degrees F for 12-18 minutes, flipping halfway through. Alternatively, to deep fry, pour oil to depth of 1/2-inch in 12-inch cast-iron skillet over medium-high heat until thermometer reads 350 degrees F, about 8 minutes. Add 3 to 4 egg rolls into hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to paper towel-lined plate to drain. Repeat with remaining egg rolls.
  5. To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.

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