Spicy Butternut & Black Bean Egg Rolls with Citrus Avocado Cream

Preheat oven to 425 F.

Place diced squash and peppers on a rimmed baking sheet. 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. Toss to combine. Roast for 15-20 minutes or until squash is tender and vegetables have dark, caramelized spots on their edges. Remove from oven and allow to cool for about 15 minutes.

Reduce oven temperature to 375 F.

In a large bowl combine roasted vegetables, black beans, cabbage, lemon juice, hot sauce, the remaining cumin, feta and cilantro. Mix well.

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). 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). Place a couple spoonfuls of the filling into the center of the wrapper. Fold in the side corners, then starting from the bottom corner, roll the whole thing up, away from you.

Dip your finger in the bowl of water and wet the edges of the top corner of the wrapper. Press to seal, and place egg roll on prepared baking sheet. Repeat with remaining filling and wrappers. Brush egg rolls lightly with heat-safe oil and bake for 12-15 minutes, until they’re golden brown.

Meanwhile, combine avocado cream ingredients in a small bowl and set aside. Serve egg rolls with cream.