Toothsome August-Perfect Vegan Egg Rolls

Here is a versatile vegan recipe that is perfect for the sociable month of August! It makes an amazing party dish, and is easy to pack and bring to summer barbecues, hikes, gatherings, camping adventures, you name it.

I just love recipes like this one, as they pack a good amount of nutrition in just a few bites, which makes them energy-boosting nutrient bombs that basically also make your taste buds explode! Filled with toothsome tofu, black beans, and corn, these delicious babies are pleasure for the eyes AND the tongue!


Egg Rolls

  • 1 tablespoon oil
  • 1 block extra firm tofu
  • 1/2 yellow onion, diced
  • 1 garlic clove, mined
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup black beans, drained
  • 1 cup corn (frozen or fresh off the cob)
  • 1 red pepper, diced
  • 1/2 cup tomatoes, diced and drained
  • 2 tablespoons chopped cilantro (or 1 teaspoon dry cilantro)
  • 1 package Twin Dragon Egg Roll Wrappers
  • oil for frying

Avocado Dipping Sauce

  • 2 large avocados, halved and pitted
  • ½ cup lightly packed fresh cilantro (some stems are okay)
  • ⅓ cup lime juice (from about 2 ½ limes)
  • 1 small jalapeño, seeds and ribs removed, roughly chopped
  • 2 tablespoons water, more as needed to thin
  • ½ teaspoon fine sea salt


Add oil to large skillet and heat to high.  Add tofu, onion, garlic then coat with spices.

Stir and cook 1 minute.  Remove from heat then add beans, corn, red bell pepper, tomato, cheez and cilantro.  Mix together.

Add 1 ice cream scoop size of mixture into the middle of egg roll wrapper.

Start at the bottom and pull over the filling.  Dampen edges with a little water, then fold in two sides and roll tightly to seal everything in.

Fill fry pan with 1″ oil and set to medium high.  It’s ready when a drop of water sprinkled on it causes oil to sizzle.

Add 3-4 egg rolls at once.

Allow to brown on 1 side, flip over and cook until golden brown. Remove from pan and let drain on a cooling rack covered with a paper towel.

Repeat with remaining.

Make dipping sauce by placing ingredients in a blender, and blending until smooth.

Serve warm with dipping sauce.

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