Crispy Baked Vegan Southwest Egg Rolls
Ingredients
- 1/2 block pressed tofu (about 7 ounces)
- 3 tablespoons avocado oil
- 1/2 red pepper
- 1 cup corn
- 1 cup black beans
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 18 vegan egg roll wrappers
- 3 tablespoons filtered water
Preparation
Preheat the oven to 400 degrees F and line a large pan with parchment paper or spray with oil.
Heat a medium pot on medium heat, add one tablespoon of oil, tofu, and red pepper, and fry for 5-6 minutes until the pepper is slightly soft.
Add 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, then remove from heat.
Lay an egg roll wrapper in a diamond shape with a corner facing you and add about 2 tablespoons of the filling horizontally in the middle.
Fold the bottom of the wrap up tightly, tuck in the filling, fold the two opposite corners toward the middle to form an envelope shape, and seal with a dab of water if needed.
Place a little water at the top corner, roll tightly, and lay the egg roll seam side down on a baking pan; repeat until all are wrapped.
Brush the tops with coconut oil and bake for 20 minutes or until golden brown.
Tips
Dip in salsa and guacamole and eat immediately.
Leftovers will last for 2 days when wrapped and stored in the refrigerator.
