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1
Preheat oven to 425 F.
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2
Place diced squash and peppers on a rimmed baking sheet.
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3
Drizzle them with the oil and sprinkle 1/2 teaspoon cumin, garlic powder and a few generous pinches of salt and black pepper over the top.
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4
Toss to combine.
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5
Roast for 15-20 minutes or until squash is tender and vegetables have dark, caramelized spots on their edges.
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6
Remove from oven and allow to cool for about 15 minutes.
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7
Reduce oven temperature to 375 F.
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8
In a large bowl combine roasted vegetables, black beans, cabbage, lemon juice, hot sauce, the remaining cumin, feta and cilantro.
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9
Mix well.
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10
Put some water in a small bowl near your work surface and prepare a baking sheet with nonstick spray (or a brush of heat-safe oil).
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11
Lay an egg roll wrapper on a flat surface and rotate it so it looks like a diamond in front of you (instead of a square).
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12
Place a couple spoonfuls of the filling into the center of the wrapper.
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13
Fold in the side corners, then starting from the bottom corner, roll the whole thing up, away from you.
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14
Dip your finger in the bowl of water and wet the edges of the top corner of the wrapper.
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15
Press to seal, and place egg roll on prepared baking sheet.
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16
Repeat with remaining filling and wrappers.
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17
Brush egg rolls lightly with heat-safe oil and bake for 12-15 minutes, until theyre golden brown.
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18
Meanwhile, combine avocado cream ingredients in a small bowl and set aside.
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19
Serve egg rolls with cream.
