Vegan Tex Mex Egg Rolls
These small bundles of goodness are vegan tex mex egg rolls of taco tofu, cilantro, beans, vegan cheese and corn if you would like. They may be baked or fried and served with all sorts of tasty dips. I make mine using a avocado buttermilk ranch dip.
Servings 10 rolls
Ingredients
- ½ block extra firm-tofu (about 8-oz)
- ½ C. black-beans, canned
- 1 ½ tbsp taco seasoning
- ½ C. corn, canned
- 8-10 egg roll wrappers, vegan
- ¼ C. cilantro
- 2 tsp olive-oil
- oil for frying
For the Vegan Avocado Buttermilk Ranch Dip
- 1 C. almond-milk (or other non-diary-milk)
- 1 small avocado
- 2 green-onions, chopped
- 1 tsp apple cider-vinegar
- juice of 1 lemon
- ¼ C. persley, fresh
- 1 clove garlic
- 2 tbsp fresh-dill
- salt and pepper, to taste
Instructions
- Heat the olive-oil in a non-stick pan on moderate high. Then squeeze the half block of tofu over the sink, squeezing as much liquid out as possible. It's fine if it begins to crumble, you'll be crumbling it.
- Crumble the tofu into the non-stick pan. Break-up any large bits using a wooden-spoon. Press the crumbled-tofu to the pan & saute, reducing heat as necessary to get a couple of minutes or til,l the tofu is beginning to brown. Then toss & press back in the pan. Repeat till all the tofu is light-brown.
- Then add about half the taco-seasoning & toss to coat.
- Drain corn and black-beans, add them to the pan. Stir to blend and add the rest of the taco-seasoning. At this time if the corn and black-beans do not have enough liquid to blend round the seasoning, then add a dash of water.
- Saute for another minute to warm the corn and black-beans. Remove from heat. Then start to warm about ½-inch of oil in a skillet on medium-high.
- Make the egg-rolls, take a wrapper, put a line of approximately two tablespoons of filling at the middle. Then put a couple of cilantro leaves along with this. Then fold the sides to it. Then roll the whole thing. Rub a little water at the end to seal the egg . Repeat with all the filling.
- After the oil is warm, put a couple of egg-rolls from the oil at one time. Fry on each side for a few minutes till they're brownish.
- Create the dip if you're using it, then whisk together the almond-milk and apple-cider-vinegar, then put aside for a few minutes.
- Now cut the avocado in half, remove the pit & then scrap all the avocado to a blender. Add the almond-milk & remaining dip components. Blend, scraping down-sides as necessary till it's smooth and nice. Add a few pinches of pepper and salt. Taste and correct seasoning.
- When all the egg-rolls are done and so is the dip, serve immediately!