Crispy Vegan Tofu Egg Rolls With Sriracha Sauce

Vegan and oh so delicious! These egg rolls won’t even leave you missing the egg. These are so easy to pop in the air fryer, which by the way if you haven’t gotten on the air fryer train, it is a game changer! I highly recommend using the Forager brand for the sour cream, as it is by far the best alternative I have discovered. Dip the egg rolls in the sriracha sauce for a little heat or serve with soy sauce, you can’t go wrong with either!

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Eggrolls, Vegan egg rolls, Tofu dishes

Dinner, Egg Rolls

Yield: 6-8

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Crispy Vegan Tofu Egg Rolls with Sriracha Sauce

These vegan egg rolls are so easy and a favorite for the whole family! Add the sriracha sauce for a little kick of heat.

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

Ingredients

Eggroll Ingredients

• 1/2 onion, chopped
• 1 cup mushrooms, diced
• 1 cup cabbage, diced
• 1/2 block extra firm tofu (pressed) 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1/2 tsp ginger powder
• 1/2 tsp garlic granules
• 16 eggroll wrappers (Nasoya)

Sriracha Sauce

• 1 cup Forager sour cream
• 2 Tbsp sriracha
• 1 Tbsp chili sauce

Instructions

1. Add a little oil to a frying pan and saute the onion, mushrooms and cabbage for 5 minutes.
2. Crumble in the tofu and add the soy sauce, vinegar, ginger and garlic. Cook for 3-5 minutes
3. Wet the edges of each wrapper with your finger, fill with about one Tbsp of filling, then roll up like a burrito. Seal the bottom seam with with a wet finger.
4. Air fry for 8-12 minutes at 400F or until they are starting to get golden brown.
5. Mix up sauce and serve while hot. Also great, dipped in soy sauce!
6. Enjoy!

https://www.youcare-selfcare.com/plant-based-recipes/crispy-vegan-tofu-egg-rolls-with-sriracha-sauce

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