Parmesan Crusted Eggrolls

1. Coat soy curls with parmesan seasoning mix. Put remainder to the side for eggrolls.
2. Add cooking oil to a heated non-stick skillet. Fry soy curls till golden on both sides.
3. Once soy curls cool down add a few pieces to your eggroll wrap be careful not to overstuff. Top soy curls with marinara and mozzarella.
4. Fold tightly and line tip with a little plant based milk. Then using a second eggroll wrap double wrap for security!
5. Dip eggrolls in plant milk then coat with remaining parmesan seasoning.
6. Add cooking oil to a heated deep skillet and fry eggrolls on med/low until golden brown and cooked throughly. Remove from heat & let cool.
7. Add all of the garlic parmesan cashew dip to a high speed blender. Blend until creamy and smooth. Add less or more liquid depending on how thick you'd like it to be.
8. Serve with a side of marinara & cashew dip because two is better than one 😋.