Potash Twins One-Skillet Guac “Egg Rolls” with Gardein Beef-less Tips and Street Corn Salsa

• Begin by slicing the top of the jalapeño, discard it and continue by cutting the jalapeño 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.
• 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 Beef-less Tips and brown on all sides, about 3-4 minutes. Remove from pan and reserve to a bowl.
• 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 them on a platter for serving. Enjoy!