Prepare the filling – In a medium mixing bowl, mash the avocados until smooth with a few chunks. Stir in the corn, black beans, red bell pepper, red onion, cilantro, lime juice, cumin, chili powder, and season with salt and pepper. Mix until fully combined.

Fill the egg rolls – Lay one egg roll wrapper on a clean surface. Spoon 2–3 tablespoons of the avocado mixture into the center. Fold the bottom corner up over the filling, fold in the sides, and roll tightly. Seal the top edge with a little water to hold.

Heat the oil – In a deep skillet, pour in vegetable oil (about 2 inches deep) and heat over medium to medium-high heat until it reaches 350°F (175°C).

Fry the egg rolls – Carefully place a few egg rolls at a time into the hot oil. Fry until golden brown and crispy, about 3–4 minutes per side. Avoid overcrowding the pan.

Drain and serve – Remove the egg rolls with a slotted spoon and place on paper towels to drain excess oil. Serve warm with salsa, guacamole, or your favorite dipping sauce.