Ingredients
1 package (12.5 oz) chickpea tofu
10 egg roll wrappers
1 egg
1 tbsp garlic powder
1 tbsp all purpose seasoning
1 tbsp paprika
1 cup flour
2 tbsp corn starch
1 tsp garlic powder
1 tsp all purpose seasoning
1 tsp paprika
½ cup mayo
2 tbsp hot sauce
1 tbsp raw honey
2 cups cabbage, sliced
½ cup red onion
½ cup carrot
½ cup cilantro
¼ cup mayo
1 tsp Dijon mustard
1 tsp raw honey
1 tsp apple cider vinegar
Directions
Step 1
Slice the chickpea tofu into strips and then cut the strips in half.
Step 2
Mix together garlic powder, all purpose seasoning, paprika, and egg. Toss tofu sticks until well coated.
Step 3
Mix flour, corn starch, garlic powder, all purpose seasoning, and paprika together. Toss tofu sticks until coated.
Step 4
Heat olive (or avocado) oil over medium low heat. Fry tofu sticks until golden brown. Remove and let rest.
Step 5
While frying, mix cabbage, red onion, carrot, cilantro, mayo, Dijon mustard, raw honey, and apple cider vinegar together to make the cole slaw. Cover and place in the fridge.
Step 6
Mix mayo, hot sauce, and raw honey together to make the bang bang sauce.
Step 7
Combine fried tofu and half of the bang bang sauce. Toss to coat.
Step 8
Lay an egg roll wrapper down. Add a scoop of cole slaw, then a few tofu sticks. Roll the wrapper over, folding in the sides, and wet the end with water to seal it.
Step 9
Fry the egg rolls until golden brown. Flip over and fry the other side. Remove and let rest on a paper towel.
Step 10
Use extra bang bang sauce for dipping. Serve and enjoy!
