Mix corn, black beans, zucchini, mushrooms, onion, barbecue sauce, egg, and spices in a bowl. Fill the egg roll wrappers with the vegetable mixture. The trick to close them nicely is to put some water on the edge of the wrapper. Fill all egg roll wrappers before starting to fry.

Heat the oil in a pan and deep-fry egg rolls until golden.

To prepare the avocado crème, mix all ingredients.

To serve, cut each egg roll in half diagonally so you can see the

pretty colors of the vegetables. Plate with a dollop of avocado

crème alongside it.