Step 1

For the egg rolls, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chick’n, onion, bell pepper and jalapeno. Season with the chili powder, smoked paprika, garlic powder, salt, and cayenne, stirring to coat. Cook until the chick’n is completely heated through, 4 to 5 minutes.

Step 2

Working in batches, add the spinach and continue to cook, stirring often, until all of the spinach has been added to the pan and it cooks down a bit, 4 to 5 minutes. Reduce the heat to low and add the corn, black beans, and both cheeses. Continue to cook, while stirring, until most of the cheese melts through, 3 to 5 minutes. Remove the pan from the heat and set aside to cool to room temperature.

Step 3

While the egg roll filling is cooling, prepare the avocado cream sauce. Add all the ingredients to a food processor and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.

Step 4

To roll the egg rolls, place an egg roll wrapper on a clean, dry surface – in the shape of a diamond, not a square. Place 2 heaping tablespoons of the chick’n mixture onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.

Step 5

To fry the egg rolls, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.

Step 6

Let the egg rolls cool at room temperature for about 5 minutes, cut in half, garnish with fresh chopped cilantro, and serve with avocado cream sauce. Enjoy!