Vegan Tex Mex Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1/2 block extra firm tofu (about 8 oz.)
02 -
2 teaspoons olive oil
03 -
1/2 cup black beans, canned, drained
04 -
1/2 cup corn, canned, drained
05 -
1 1/2 tablespoons taco seasoning
06 -
1/4 cup cilantro leaves
07 -
8-10 vegan egg roll wrappers (e.g., Dynasty brand)
08 -
Light oil for frying
→ Vegan Avocado Buttermilk Ranch Dip
09 -
1 small avocado
10 -
1 cup almond milk or other non-dairy milk
11 -
1 teaspoon apple cider vinegar
12 -
2 green onions, chopped
13 -
1 clove garlic
14 -
2 tablespoons fresh dill
15 -
1/4 cup fresh parsley
16 -
Juice of 1 lemon
17 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a non-stick pan on medium-high heat. Squeeze excess liquid from the tofu over the sink, crumble it into the pan, breaking up any large pieces. Press and sauté the tofu, reducing heat as needed, until it is light brown. Toss in half the taco seasoning and mix to coat.
02 -
Drain black beans and corn. Add them to the pan with the tofu. Stir to combine and add the remaining taco seasoning. Add a splash of water if the mixture is too dry. Sauté for another minute to heat through, then remove from heat.
03 -
Begin heating about 1/2 inch of light oil in a skillet over medium-high heat.
04 -
Place 2 tablespoons of filling in the center of a wrapper, add cilantro leaves on top, fold the sides inward, and roll tightly. Seal the edges with a bit of water. Repeat for all wrappers.
05 -
When the oil is hot, place the egg rolls seam-side down into the skillet. Fry each side for 1-2 minutes until golden brown. Remove and drain excess oil on paper towels.
06 -
In a small bowl, whisk together almond milk and apple cider vinegar. Let sit for a minute. In a blender, add avocado, almond milk mixture, and the remaining dip ingredients. Blend until smooth, scraping sides as needed. Adjust seasoning with salt and pepper.
07 -
Serve egg rolls immediately with the avocado buttermilk ranch dip on the side.
08 -
To bake the egg rolls, preheat oven to 425°F (220°C). Spray a baking sheet with non-stick spray, place egg rolls seam-side down, spray tops with non-stick spray, and bake for 10-15 minutes until crisp.
# Notes:
01 -
You can add vegan cheese inside the egg rolls before frying for an extra flavor boost.