Crispy Vegan Southwest Egg Rolls
Ingredients
- 1/2 block pressed tofu, cut into small pieces (about 7 ounces)
- 3 Tbsp avocado oil
- 1/2 red pepper, chopped into small pieces
- 1 cup canned corn
- 1 cup canned black beans
- 18 vegan egg roll wraps
- 3 Tbsp filtered water for sealing
Seasonings
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Preheat the oven to 400 degrees F (204 C). Line a large pan with parchment paper or spray with oil and set aside.
Heat a medium pot on medium heat. Once hot, add one tablespoon of oil, tofu, red pepper and fry for 5-6 minutes or until the pepper is slightly soft.
Add the corn, beans, chili powder, onion powder, garlic powder, dried oregano, cumin, salt, and pepper to the pan. Mix and cook for an additional 3 minutes. Take the pan off the heat and set aside.
Lay your egg roll wrapper down in a diamond shape with a corner facing you. Add about 2 tablespoons of the fiesta filling horizontally in the middle of the wrap.
Fold the bottom of the wrap up tightly tucking the fiesta filling in. Fold the two opposite corners toward the middle of the wrap forming an envelope shape. You can use a dab of the “glue” water to seal the sides of the wrapper.
Place a little “glue” water at the top corner of the wrapper and roll tightly. Lay egg roll fold facing down on a baking pan. Repeat steps until you have wrapped all of your egg rolls.
Brush the tops of your egg rolls with coconut oil and bake for 20 minutes or until they are golden brown.
Dip in salsa and guacamole and eat immediately. Leftovers will last for 2 days wrapped up in the refrigerator.
