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Vegan Tex Mex Egg Rolls

Wednesday, February 13, 2019 Edit

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!
Course: Appetizer
Servings: 10 rolls
Author: Lauren Hartmann
Ingredients
  • 1/2 Block Extra 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
  • 1/4 C. Cilantro
  • 8-10 Egg roll wrappers, vegan (I used Dynasty)
  • Oil for frying
Vegan Avocado Buttermilk Ranch Dip
  • 1 Small Avocado
  • 1 C. Almond milk or other non dairy milk
  • 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 pan on medium high. 
  2. Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways. 
For full instructions you can Visit: rabbitandwolves
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