Monday, June 6, 2016

Vegan Tex-mex Rolls

                                               All vegan Tex-mex Eggroll (oven baked, oil free)

What you'll need:    Beyond beef feisty crumbles, Beans (mashed and seasoned), cooked rice, Frieda's wrappers (wonton shown it the photo, I already discarded the eggroll packaging), lime & whole garlic.

(apologies for not having all ingredients, hadn't planned on making this a post originally)

Crush 3-4 cloves of garlic - rough chop a bit, place in small bowl
squeeze half a lime juice over the garlic, give a little stir and set aside

BEANS: I just used a bean mix left over from lunch (roughly 2 cans worth) half black beans/pintos.
I added red pepper flakes, onion, garlic powder, chili powder
run them thru a blender til mostly smooth.
COOKED RICE: I used left over from lunch (about 1-1 1/2 cups)
FEISTY CRMBLES: Frozen right out of the bag


This was my first time ever making anything with eggroll wrappers so I just followed the directions on the back of package.
I used about a small rounded spoon full of each layering bean,rice, crumbles. Then roll them as per package direction and repeat 19 more times. Placing all the rolls on a baking sheet as you go.

Then grab that lime/garlic mixture add a couple spoonfuls of room temp water, stir well.
Using a small marinade brush lightly coat the out side of each roll. 
Note: Go easy, you don't want them to moist.


Place all your rolls in a cold oven, set to 425F 
Bake about 10-15 minutes, check for crispiness 
(Drop temp to 400 and bake an additional 5-10 minutes if needed)

Add whatever dipping sauce you prefer. We ate ours with picante sauce. 


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