Add oil to a large nonstick sauté pan over medium heat. Cook the OZO Plant-Based Mexican Seasoned Ground until browned and crispy, breaking it up with a spatula as it cooks.

Add red and green peppers, onion, jalapeño, and seasonings to pan. Cook until vegetables have softened, 3-4 minutes. Remove from heat and let cool slightly.

Once cooled, add ground mixture, cheese, black beans, and corn to a medium mixing bowl. Stir to combine.

On a clean work surface, set an egg roll wrapper in a diamond shape. Spoon ¼ cup of the burrito mixture in the center. Fold up bottom half and sides of the wrapper, then tightly roll, sealing the seam with a few drops of water brushed along the edge. Place roll on a nonstick sheet pan. Repeat with remaining filling and wrappers.

In a large, deep pot, heat 1-inch vegetable oil over medium heat to 350°F. Working in batches, add egg rolls and fry until deeply golden, approximately 1-2 minutes per side. Use a slotted spoon or tongs to remove rolls and drain on a paper towel-lined plate. Repeat with remaining rolls.

Serve warm with avocado dip (see recipe below).