In a non-stick fry pan sauté the jalapeño, red onion, frozen corn, and spinach in oil for 5 minutes on medium heat, until spinach is wilted and onions are translucent.

In a large bowl combine the sautéed vegetables, beans, cream cheese, cheddar shreds, taco seasoning, and salt (if using). Mix together until the cream cheese has melted and the filling is creamy.

WATCH VIDEO FOR VISUAL: Take one egg roll wrapper and place it down on a clean surface in a diamond shape. Use your finger to lightly wet the edges with water. Then scoop about 2 heaping tablespoons of the filling into the bottom part, closest to you, of the egg roll wrapper. Shape it into a long log shape. Then fold the bottom point, closest to you, up over the filling. Press down the flat bottom part, closest to you, to help seal it. Then fold the sides over so you are left with sort of what looks like a square with a triangle on top. Use your finger to wet the edge of the top triangle part and then roll it up like a burrito. Repeat until you have made 8 egg rolls.

Place in the air fryer try not to let them touch as it can lead to them becoming soggy where they were touching. Air fry at 375°F (190°C) for 15 minutes or until it has reached your desired level of crispiness. If you have a smaller air fryer you may need to do this in batches. Please be careful when removing the egg rolls from the air fryer as they will be very hot.

Meanwhile, prepare the avocado dip by adding all ingredients into a blender and blend until smooth. Taste the dip and adjust any seasonings to your preference. You can also add in other seasonings like garlic powder, onion powder, cumin, red pepper flakes or anything else you like.

When the egg rolls are done allow them to cool for just 1 to 2 minutes before serving. Garnish the dish with some sliced jalapeño and lime pieces.