Hey Foodies 👋🏾
Welcome back to the blog! October is finally here, so that means it’s time for a new recipe. Let’s dive right in!
Equipment you will need
1 large sauté pan
1 Air fryer
1 rubber spatula or wooden spoon
A cutting board
A knife
Ingredients (Makes 20 egg rolls)
1 package of Vegan egg roll wraps
1 can of sweet corn
1 can of black beans
1/2 yellow bell pepper (Small dice)
1/2 green bell pepper (Small dice)
1/2 red bell pepper (Small dice)
1 small red onion (Small dice)
1 oz of vegetable oil
3 green onion stalks (sliced on a bias)
1/2 cup of Daiya vegan shredded cheese
15 oz of firm tofu
1 tbsp of each: cumin, crushed red pepper, onion powder, garlic powder, kosher salt, black pepper
2 oz of tap water
Watch this brief video of how to make these delicious egg rolls!
Steps:
Add your oil to your sauté pan. Turn on medium to high heat.
Once oil is hot, add your peppers and onion to the pan and gently stir them together until softened.
Drain your black beans and corn. Add them to your sauté pan with your peppers and onions.
Stir thoroughly.
Crumble your tofu into the pan and stir.
Add all of your spices to the mixture and continue stirring for 2-3 minutes.
Remove your pan from the heat and stir in your shredded cheese.
Allow your mixture to cool for 10 minutes.
Fold in your green onion.
Lay 1 egg roll wrapper on your cutting board, with one corner pointing to you (In a diamond shape).
Add 2 tbsps of your filling into your egg roll wrapper. Begin rolling them up, starting with the bottom of the wrapper and then folding in the sides. Seal the egg roll with water.
Add 6 egg rolls to your air fryer. Drizzle them with a small amount of oil. Turn the temperature to 350 degrees and cook for 7 minutes. Flip your egg rolls and cook for another 3 minutes.
Once egg rolls are golden brown, serve with a sauce of your choice.
Be sure to follow us on Instagram @itseffortlesscatering and tag us in your post when you try this recipe! Use our hashtag #EffortlessEats