Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
STREET CORN SALSA:
1 jalapeno pepper, finely diced
1 cup Corn, cooked and refrigerated
2 ounces vegan Cotija cheese
1 lime
1/4 cup fresh cilantro
1/2 teaspoon chili powder
kosher salt, to taste
GUAC:
3 large ripe avocados
kosher salt
1/2 small red onion
1 lime
EGG ROLLS:
1 tablespoon olive oil
1 pkg (9 oz each) Gardein® Home Style Beefless Tips
3 tablespoons vegetable oil
16 egg roll wrappers (7 inch square)
1/2 cup water, for binding
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 234 mg | 23% |
| Carbohydrate | 106 g | 35% |
| Cholesterol | 17 mg | 6% |
| Total Fat | 50 g | 78% |
| Iron | 8 mg | 42% |
| Calories | 980 kcal | 49% |
| Sodium | 1825 mg | 76% |
| Protein | 33 g | 65% |
| Saturated Fat | 9 g | 43% |
| Sugars | 4 g | 0 |
| Vitamin C | 34 mg | 56% |
STREET CORN SALSA: Begin by slicing the top of the jalapeno, discard it and continue by cutting the jalapeno in half, lengthwise. Remove the seeds and white membrane. Julienne the jalapeno (1/8 inch matchstick cut) finely dice and place in a mixing bowl. Stir in the corn and vegan cotija cheese (or cheese substitute). Roll and juice 1 lime. Chop the fresh cilantro and add to the bowl. Season with chili powder and kosher salt. Mix well. Place the bowl in the refrigerator until ready to serve.
GUAC: Halve and pit the avocados, scoop into a bowl and season with a pinch of kosher salt. Mash the avocados against the side of the bowl until desired texture is reached. Finely dice the red onion and add it to the avocado mixture. Roll and juice 1 lime into the bowl with the avocados. Salt to taste and stir.
Add olive oil to a nonstick frying pan and bring to high heat. Pour in Gardein Beefless Tips and brown on all sides, about 3 to 4 minutes. Remove from pan and reserve to a bowl.
EGG ROLLS: Place egg roll wrapper on a flat surface and prepare to fill and with avocado mixture and beefless tips.
Diagonally place the filling in the middle of the wrapper. Using a finger, spread water around the edges of the egg roll wrapper for sealing. Begin to roll and form the wrap “burrito” style, making sure to tuck the edges in while rolling. Repeat until all filling is used. Heat 3 Tbsp of vegetable oil in the same nonstick frying pan and bring to medium-high heat. Place egg rolls in pan, seam side down, and cook for 3 minutes per side or until golden brown. Repeat until all egg rolls are cooked.
Remove the corn salsa from the refrigerator. Pour into a small ramekin for dipping. Cut the egg rolls in half along the diagonal and place on a platter for serving. Enjoy!
Chips & Guac “Egg Rolls” with Street Corn Salsa
