These eggrolls are the perfect finger food to serve as an appetizer or snack. Pair them with a bright salad to make a full balanced meal. Filled with corn, black beans, and tofu, the taco seasoning gives these a nice Tex-Mex flair.
- 1/ 2 (14 ounce) block tofu, pressed, cut into small pieces
- 3 tablespoons avocado oil
- 1/ 2 red bell pepper, chopped into small pieces
- 1 cup corn, canned, rinsed and drained
- 1 cup black beans, canned, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/ 2 teaspoon ground cumin
- 1/ 4 teaspoon salt
- 1/ 4 teaspoon pepper
- 18 vegan egg roll wrappers
- 3 tablespoons filtered water
Preheat oven to 400ºF. 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 and 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 water to seal the sides of the wrapper.
Place a little 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 oil (optional) and bake for 20 minutes or until they are golden brown.