El Paso Egg Rolls and Creamy Sesame Sriracha Sauce

2 cups brown rice, white rice, or another favorite grain
1 cup chopped scallions
1 cup corn kernels
1 1/2 cups prepared a black beans, drained and rinsed
2 fresh jalapeno peppers, core and seeds removed, finely diced
2 ripe avocados, mashed
1/4 cup chopped cilantro
1/4 cup creamy sesame Sriracha sauce (recipe below)
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
20-8inch vegan spring roll wrappers
Oil for brushing or frying

Prepare your rice or grains according to the package instructions

While the rice is cooking, prepare the filling. In a mixing bowl, at all the ingredients except the wrappers. When the rice is read, add to the mixing bowl and mix until well incorporated.

Place a quarter cup of the filling in the center of one rapper towards the bottom edge and wrapped up like a burrito, using water to seal the edges.

These can be fried or baked. Of course, I like them better Friday, but I know many people are more health conscious, so feel free to bake them.

If baking, preheat oven to 350° and line a baking sheet with parchment paper or a baking mat. Place the egg rolls on the baking sheet in a single layer. Brush lightly with oil or spray lightly with cooking oil. Bake for 30 minutes, flipping halfway through, or until crisp.

If frying, preheat about 1/2 inch of oil in a frying pan. Carefully add 2 or 3 egg rolls into the pan at a a time, and fry until golden and crispy on each side, about 2 to 3 minutes per side, then transfer to a tray lined with paper towels to absorb the excess oil. Bring the oil back up to temperature and repeat with the remaining rolls.

Served with your choice of dipping sauce or a sampler of a few different sauces.

Yields 20 pieces


Creamy Sesame Sriracha Sauce

12 ounces soft silken tofu
1/2 cup vegetable oil
1/4 cup sesame oil
1 tablespoon minced garlic
3 tablespoons of Sriracha
2 tablespoons rice vinegar
1/2 teaspoon ground mustard seed
1/2 teaspoon sea salt

Add all the ingredients to a blender and purée until silky smooth. Story in an airtight container in the refrigerator for up to two weeks.

Yields 2 1/2 cups