Tessemae's Classic Ranch Dressing Description
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Dairy Free
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Organic
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Dressing & Marinade
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Gluten Free
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Kosher
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Dairy Free
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Sugar Free
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Non GMO
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Keto
Our Organic Classic Ranch is everything a ranch dressing should be. This thick and creamy sauce is a perfect topper for any dish. We spread it on burgers, drizzle it over hearty bowls, or add to simple seasonal veggies.
Directions
Refrigerate after opening.
Free Of
Dairy, GMOs, gluten, animal products, sugar.
*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: 2 Tbsp. (28 g)
Servings per Container: 10
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
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| Total Fat | 19 g | 24% |
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| Saturated Fat | 1.5 g | 8% |
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| Trans Fat | 0 g | |
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| Cholesterol | 20 mg | 7% |
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| Sodium | 135 mg | 6% |
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| Total Carbohydrate | 1 g | 0% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | |
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| Protein | 1 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 9 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 18 mg | 0% |
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Other Ingredients: *High oleic sunflower oil, *lemon juice, *cage free salted egg yolks (*cage free egg yolks, salt), water, *mustard (*vinegar, water, *mustard seeds, salt, *spices), *distilled vinegar, *onion powder, *spices, *black pepper, *dried minced onion, *garlic powder, sea salt, *egg, *rosemary extract.
*Organic ingredients
Contains: egg
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.
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
- In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.
- 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.
- 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.
- 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.
- To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.
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