One of my favorite restaurants has these mini tex mex egg rolls that I actually have dreams about because they are so good…so I wanted to try and recreate them the other day! For my first time trying, I feel like they actually came out pretty good! They were super quick and easy to make!
Here’s what you need to do:
Take 1 can of corn, 1 chopped red onion, 1 chopped bell pepper and sauté in chili powder, garlic salt and pepper until fragrant and softened (about 5-6 minutes)
Then take 1 avocado and you can either chop it up into small pieces or mash it (whatever you prefer). Then take 1 egg white and approximately 15-20 egg roll wrappers and set aside.
Scoop 1 tbsp of your veggie mixture into the center of the egg roll and top with a little scoop of avocado. Then dip your finger or a brush into the egg white and line the permitter of the egg roll to seal it up! (Also, feel free to add cheese to this step too if you’d like…either a Mexican blend or cotija cheese would be perfect!!)
Then pan fry your egg roll for about 2 minutes on each side or until crispy and golden brown!
Then dip in a chipotle ranch sauce! I used this chipotle veganaise that I had at home and it was delicious!