Vegan Tex Mex Egg Rolls
Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip! Perfect for all your summer parties! Or any party really!
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
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
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
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
Image Credit : www.rabbitandwolves.com
Visit Vegan Tex Mex Egg Rolls By Lauren Hartmann - Rabbit and Wolves @ www.rabbitandwolves.com for full recipe
