Out of the whole egg roll saga, I think these take the CAKE! Channeling some southwest recipe vibes with beans, corn and avocado. But just WAIT until you dip these babies into my vegan queso dip! Your mind will be blown!
8-10 egg rolls
Egg Roll Filling
-1 cup black beans, drained
-1 cup canned or frozen corn, drained*
-1/2 cup thawed shrimp, chopped*
-1 tsp cumin
-1/2 tsp red chili pepper
-half or one avocado chopped
-egg roll wraps
Red Pepper Queso
-1 red bell pepper, chopped*
-1/2 cup cashews, soaked in warm water for 20 min
-1 tbsp turmeric
-1/2 cup nutritional yeast
-1 cup salsa*
In a pan, saute beans, corn and shrimp with 1 tbsp olive oil, cumin and chili pepper for 5-7 minutes
Set aside and let pan cool
Meanwhile make the vegan queso: drain the cashews out of its water, put all ingredients (pepper, cashews drained, turmeric, nutritional yeast and salsa) in blender or food processor and process until smooth. If you desire a very smooth consistency- then soak cashews for a few hours in water first. Every consistency I've tried is delicious though!
Next, roll up the eggs rolls! In one wrap place a portion of bean/shrimp/corn mixture and a piece or two of avocado. Begin to roll, fold in sides and roll like you would a burrito! Repeat until mixture is fully used
In a clean pan, pour olive oil enough to fill the entire surface of the pan on high heat. Let it get hot for 2-3 min.
Meanwhile, pour queso into small pot and put on low heat, stirring often
Once oiled pan is hot, place egg rolls on pan (it should be sizzling). Let each side cook for 2-3 min or until crispy brown. Rotate as many times as needed
Place queso in a dipping bowl & egg rolls on a plate and ENJOY!
*= foods that are great to eat during your Ovulatory phase
For more foods that promote healthy hormones, check out my Etsy shop by clicking here.