Step 1

Place veggie chicken pieces in a large frying pan and heat according to package directions. Set aside.

Step 2

Add oil, onions and bell peppers to the pan. Cook over medium heat until the vegetables are softened, about 5 minutes.

Step 3

Add the jalapeno and cook for 1 minute more.

Step 4

Add the beans, corn, spinach and taco seasoning. Cook until vegetables are heated through.

Step 5

Remove from heat. Add the heated veggie chicken, mashed avocado and cilantro and stir together.

Step 6

Lay the egg roll wrappers out on the table in a diamond shape with one corner pointing towards you.

Step 7

Place about 1⁄3 cup of egg roll filling in the center of each wrapper then roll it up tightly while folding the sides in. Use a bit of water to seal the outside edge of the wrapper.

Step 8

Continue until all wrappers are rolled up and set aside.

Step 9

Add about 2 inches of oil to a deep skillet. Heat to 375 degrees.

Step 10

Add the eggrolls to the oil in batches, taking care not to crowd the pan. Cook for about 2-3 minutes, flipping to get an even golden brown color..

Step 11

Remove from oil and cool on a wire rack.

Step 12

Serve immediately.

Step 13

Combine all of the ingredients together in a blender or food processor. Process until smooth.