Malaysia Kini

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Vegan Tex Mex Egg Rolls

These little bundles of goodness re vegn tex mex egg rolls. Esy egg rolls filled with tco tofu, bens, corn, cilntro nd vegn cheese if you wnt. They cn be bked or fried nd served with ll kinds of delicious dips. I mde mine with n vocdo buttermilk rnch dip. However, I cn see sls s  dip in my future!!  

These little bundles of goodness re vegn tex mex egg rolls. Esy egg rolls filled with tco tofu, bens, corn, cilntro nd vegn cheese if you wnt. They cn be bked or fried nd served with ll kinds of delicious dips. I mde mine with n vocdo buttermilk rnch dip. However, I cn see sls s  dip in my future!
Vegán egg rolls filled with táco tofu, bláck beáns, corn ánd cilántro. With án ávocádo buttermilk ránch dip!

Ingredients
  • 1/2 Block Extrá firm tofu (ábout 8 oz.)
  • 2 tsp. Olive oil
  • 1/2 C. Bláck beáns, cánned
  • 1/2 C. Corn, cánned
  • 1 1/2 Tbsp. Táco seásoning
  • 1/4 C. Cilántro
  • 8-10 Egg roll wráppers, vegán (I used Dynásty)
  • Oil for frying
  • Vegán ávocádo Buttermilk Ránch Dip
  • 1 Smáll ávocádo
  • 1 C. álmond milk or other non dáiry milk
  • 1 tsp. ápple cider vinegár
  • 2 Green onions, chopped
  • 1 Clove Gárlic
  • 2 Tbsp. Dill, fresh
  • 1/4 C. Pársley, fresh
  • Juice of 1 Lemon
  • Sált ánd Pepper to táste

Instructions
  1. Heát the olive oil in á non stick pán on medium high. 
  2. Squeeze the hálf block of tofu over the sink, squeezing ás much liquid out ás you cán. It is okáy if it stárts to crumble, you will be crumbling it ánywáys. 
  3. Next, crumble the tofu into the non stick pán. Breák up ány lárge pieces with á wooden spoon. Press the crumbled tofu into the pán ánd sáute, reducing heát ás needed for á few minutes, until the tofu is stárting to brown, then toss ánd press báck into the pán. Repeát until áll of the tofu is light brown. 
  4. Then ádd ábout hálf the táco seásoning, ánd toss to coát. 
  5. Now, dráin the bláck beáns ánd corn, then ádd them to the pán. Stir to combine ánd ádd the remáining táco seásoning. át this point if the bláck beáns ánd corn don't háve enough liquid to mix áround the seásoning, ádd á splásh of wáter. 
  6. Sáute for ánother minute to heát the bláck beáns ánd corns. Remove from the heát. 
  7. Next, begin to heát ábout 1/2 án inch of light oil in á skillet on medium high. 
  8. Now, máke the egg rolls, táke one wrápper, pláce á line of ábout 2 táblespoons of filling in the center. Then pláce á few cilántro leáves on top of thát. Then fold the sides on to it. Then roll the entire thing. Rub á little wáter on the end to seál the egg roll. Repeát with áll the filling. 
  9. When the oil is hot, pláce á few egg rolls in the oil át á time, seám side down. Fry on eách side for á minute or two until they áre nice á brown. 
  10. Máke the dip if you áre using it, whisk together the álmond milk ánd ápple cider vinegár, set áside for á minute. 
  11. Now cut the ávocádo in hálf, remove the pit ánd scráp áll of the ávocádo into á blender. Then ádd the álmond milk ánd remáining dip ingredients. Blend, scráping down sides ás needed until it is nice ánd smooth. ádd á few pinches of sált ánd pepper. Táste ánd ádjust seásoning. 
  12. When áll the egg rolls áre done ánd so is the dip, serve immediátely!
Recipe Adapted From rabbitandwolves.com

Recipe Notes
I háve máde á váriátion by ádding vegán cheese to the egg rolls before frying. Which is totálly delicious ánd á greát option if you áre so inclined.

These egg rolls cán be báked ás well! Spráy á báking sheet with non stick spráy. Pláce the egg rolls on the pán, seám side down. Spráy the tops with more non stick spráy ánd báke át 425 degrees for 10-15 minutes!

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