Vegan Tex Mex Egg Rolls

These files are small kindness is vegan tex mex egg rolls. Easy egg roll filled with taco know, peanuts, corn, cilantro and vegan cheese if you want. They can either burnt or fried and served with all kinds of tasty dips. I made mine with avocado buttermilk Ranch dip. However, I can see salsa as a dip in my future!

These files are small kindness is vegan tex mex egg rolls. Easy egg roll filled with taco know, peanuts, corn, cilantro and vegan cheese if you want. They can either burnt or fried and served with all kinds of tasty dips. I made mine with avocado buttermilk Ranch dip. However, I can see salsa as a dip in my future!

This vegan tex mex egg rolls is one of the fastest ever made appetizers. That says a lot. Since the entrees is a middle name. With ingredients that are very little, You're on your way to roll the eggs the tastiest ever! Know is crumbling and quickly browned, followed by black beans and corn. Then you just need your favorite taco seasoning. You should all know by now, I'm the girl of Trader Joe's. What makes this opener is very cheap also.

Vegan Tex Mex Egg Rolls

Preparation time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Vegan egg rolls stuffed with black bean, tofu tacos, corn and cilantro. With avocado buttermilk Ranch dip!

Course: Appetizer

Serves: 10 rolls

Materials

• 1/2 an extra block of firm tofu (about 8 oz.)
• 2 tsp olive oil
• 1/2 c. black beans, canned
• 1/2 c. corn, canned
• 1 1/2 tbsp Taco Seasoning
• Coriander 1/4 C.
• 8-10 egg roll Wrapper recipe (I use dynasty)
• Oil for frying
• Vegan Buttermilk avocado ranch Dip
• 1 small avocado
• 1 c. Almond milk or other dairy milk free
• 1 tsp apple cider vinegar
• 2 green onions, chopped
• 1 clove garlic
• 2 tbsp. Dill, fresh
• 1/4 c. parsley, fresh
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a non stick frying pan to medium high. 
2. Squeeze half a block know sink, squeeze as much liquid out as much as you can. It's okay if it began to collapse, you will be able to collapse it anyway. 
3. Next, crumble tofu into a non stick pan. Break up any large pieces with a wooden spoon. Press tofu crumbled into the Pan and FRY, reduce the heat as needed for a few minutes, until starting to know brown, then stir and press it back into the pan. Repeat until all know light brown. 
4. Then add about half the taco seasoning, and toss to coat. 
5. Now, drain the black beans and corn, then add it to the pan. Stir to combine and add taco seasoning. At this point if black beans and corn don't have enough liquid to the mixture around the seasoning, add a splash of water. 
6. Stir-fry for a minute to heat the black beans and corn. Remove from the heat. 
7. Furthermore, starting around 1/2 an inch of light oil in a skillet over medium heat. 
8. Now, make an egg roll, take one wrap, put a line about 2 tablespoons filling in Center. Then place a few coriander leaves on top of it. Then fold side to it. Then roll the whole thing. Rubbing a bit of water at the end to seal the egg roll. Repeat with all the filling. 
9. When the oil is hot, place some egg rolls in the oil at a time, seam side down. FRY on each side for a minute or two until they are a nice Brown. 
10. Make a dip if you use it, combine almond milk, Apple Cider vinegar and set aside for a minute. 
11. Now split the avocado, remove the pit and memos all the avocados into a blender. Then add the almond milk and remaining ingredients dip. The mixture, scraping down the sides as needed until Nice and smooth. Add a few pinches of salt and pepper. Taste and adjust the seasoning. 
12. When all the egg rolls are done and so is swimming, serve immediately!