Cotton candy, sweetie go, let me see the Egg Roll.
These little bundles of goodness are vegan tex mex egg rolls. Easy egg rolls filled with taco tofu, beans, corn, cilantro and vegan cheese if you want. They can be baked or fried and served with all kinds of delicious dips. I made mine with an avocado buttermilk ranch dip. However, I can see salsa as a dip in my future!
These vegan tex mex egg rolls are one of the fastest appetizers I have ever made. Which is saying a lot. Since appetizers is my middle name. With very few ingredients, you are on your way to the tastiest egg rolls ever! Tofu is crumbled and quickly browned, followed by black beans and corn. Then you just need your favorite taco seasoning. You all should know by now, I’m a Trader Joe’s girl. Which made this a very inexpensive appetizer as well.
I have had a lot of questions about a vegan egg roll or spring roll wrapper brand in the past. I always use Dynasty. They should be easy to find, or if you are having trouble, they do sell them on Amazon!
These vegan tex mex egg rolls are perfect for all your summer parties! Or any party really! They are everything I want in an appetizer. Few ingredients, fast and maximum dippage!
Vegan Tex Mex Egg Rolls
- 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 (I used Dynasty)
- 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
- Heat the olive oil in a non stick pan on medium high.
- Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.
- Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown.
- Then add about half the taco seasoning, and toss to coat.
- Now, drain the black beans and corn, then add them to the pan. Stir to combine and add the remaining taco seasoning. At this point if the black beans and corn don't have enough liquid to mix around the seasoning, add a splash of water.
- Saute for another minute to heat the black beans and corns. Remove from the heat.
- Next, begin to heat about 1/2 an inch of light oil in a skillet on medium high.
- Now, make the egg rolls, take one wrapper, place a line of about 2 tablespoons of filling in the center. Then place a few cilantro leaves on top of that. Then fold the sides on to it. Then roll the entire thing. Rub a little water on the end to seal the egg roll. Repeat with all the filling.
- When the oil is hot, place a few egg rolls in the oil at a time, seam side down. Fry on each side for a minute or two until they are nice a brown.
- Make the dip if you are using it, whisk together the almond milk and apple cider vinegar, set aside for a minute.
- Now cut the avocado in half, remove the pit and scrap all of the avocado into a blender. Then add the almond milk and remaining dip ingredients. Blend, scraping down sides as needed until it is nice and smooth. Add a few pinches of salt and pepper. Taste and adjust seasoning.
- When all the egg rolls are done and so is the dip, serve immediately!
Dennis von EcoYou
I tried your recipe and have to say that these rolls are absolutely amazing! They are so delicous and easy to make, I can really recommend everyone to try them. 🙂
Yasss! So glad to hear that!
So I’m having an impossible time finding vegan egg roll wraps. The brand you recommend, Dynasty, has eggs in them as far as I can tell from all my on line research and label scouring. It seems they don’t exist?! Help! My family is making egg rolls for holiday dinner and I was hoping to show up with my own vegan wrappers, but now I’m not so sure this is possible.
The Dynasty brand ones I use definitely do NOT contain eggs. I actually have some on hand right now, and I had already tripled checked, but I decided to quadruple check. So, then I google it, and it seems there may be 2 different kinds. I did see some that contain eggs, but then I found the ones I get that don’t have eggs in the ingredient list. So here is a link to these: https://www.instacart.com/ralphs/products/191746-dynasty-egg-roll-spring-roll-wrappers-16-oz and then here are some that are cerified vegan:
https://www.instacart.com/ralphs/products/72929-blue-dragon-spring-roll-wrappers-4-7-oz and here are some others in case you need another option,
I hope one of those kinds work for you! I guess you may need to order them if you can’t find them in a local store.
Thanks for the reply and clarification, Lauren! I’m so glad I found your blog. Your recipes and photos are amazing!
You are so welcome! I’m glad you found me too, and thank you so much!
I found nasoya vegan wraps in the produce section of our grocery store. They were by the pre made salad kits!
These are awesome- I switched the tofu for ground spiced rabbit that we caught last season. Outstanding, thank you!
Wonderful option for me to make for my boyfriend when he is wanting some more comfort food but I still want vegan.
I found the vegan egg roll wrappers at my local grocery store from the same brand that I get my tofu from which was amazing.
Again thank you so much this was wonderful.
Kroger has vegan egg rolls that doesn’t have egg in it. They are usually in produce section by the vegan cheese, vegan sausage, and tofu. Not all Kroger’s are set up like that though.
Excellent we loved them, I had bought egg roll wrappers and made traditional Chinese eggrolls and came across a recipe looking for something else to do with the wrappers.
I like the fact that the taco seasoning was very subtle and I could taste of freshness of the beans and corn, I minced the cilantro. That avocado buttermilk dressing-dip is crazy good. My blender is broken and so I had to mash the avocado and keep trying to blend with a fork for a good consistency that’s probably why mine was a little bit thin I just added another half of avocado 🥑 which worked fine. Thanks again for a great recipe
I want to make this as a dinner meal prep for my week how are they on storage I see u put serve immediately. I want to make filling so I can easily roll at night
You can definitely make the filling ahead of time and keep it in the fridge. If you do want to roll them ahead of time too, they keep well in the fridge for 4-5 days. They reheat well in the oven!
Thanks so much I made some last night with my take on vegan elotes and it was everything 🤤
Delicious! My whole family ( 3 little dudes included) loved them!
Is it possible to substitute the tofu for glass noodles?
I made ahead and froze and than used my air fryer. Yummy!
My hubby and I made these tonight. We added some leftover quinoa and baked them. Delicious!
Can we freeze the eggrolls?
I haven’t tried freezing them myself, but a few people have told me that they have and they just keep them in the freezer and pop them out when they want a few and it works great!
So amazing and tasty! And so easy to make! For the sauce I would add 1/2 a cup almond milk and then add more if you want. 🙂 ours was a little watery.
Yum! Just finished making this! I did add the juice of 1 lime and some fresh cilantro paste to the dressing to give it a bit more flavor and zing!
Made these in the air fryer tonight and they were so good!!
Made these tonight as part of a vegan football food spread. My husband isn’t a huge fan of tofu, so I subbed soyrizo for the tofu and they turned out great! They look & taste really impressive for a recipe that is easy to execute! Thank you!! 🙂
These are wonderful! I made these for my tofu despising kids and they gobbled them up asking for more! They’re delicious and were very easy to make, even with my four crazy kids running around. Planning to warm up the left overs in the air fryer for lunch tomorrow! So glad I found your blog. I’m looking forward to more scrumptious food!
This is my first time making egg rolls. The ingredients were so simple I was nervous that they wouldn’t have enough flavor. I was wrong. I added vegan cheddar cheese. They were a hit with my guests. Aside from the time they took to roll, these were very easy.
These were delicious!! I tried the filling before rolling them and was worried the seasoning was too overpowering but they were perfect! That avocado dip was so yummy too!!! Definitely will make these again
These were delicious. I added a half of red pepper, half of a jalapeño and onion. I fried mine in oil but I’m going to try baking them next time. Great recipe.
Holy wow, just finished making these egg rolls for lunch and they are insanely delicious!! Plus the avocado buttermilk ranch dip was so light, fluffy and flavorful that I want to make it whenever I cook any type of Mexican food. Great recipe, Lauren!
I cooked tofu one time and it was a complete fail. But your recipe is making me want to try again it looks delicious! 🤞🏾
Made them in air fryer! Delicious and turned me back on to eating tofu so thank you!!
How long did you cook in the airfryer and for how long? Thank you!
These were easy and quick to throw together for a friends party. Vegetarians and meat eaters alike, devoured them quickly. Doubled the recipe. Thank you again!
For those of you who have made these in an air fryer, how long? What temp? Did you spray them lightly all over with oil?