Air Fryer Black Bean Quinoa Burger Eggrolls with Avocado Ranch

For the Avocado Ranch: Combine vegan milk, apple cider vinegar, half an avocado, half a lemon, hemp seeds, onion powder, and a large pinch of salt in a blender. Blend until smooth. Stir in dill and cilantro to taste.

For the Eggrolls: Heat 1 teaspoon of avocado oil in a skillet over medium heat. Sauté the diced green bell pepper, red bell pepper, yellow onion, and minced garlic. Add the chipotle-based seasoning and cook for 5-7 minutes until vegetables are tender. Remove from heat and let cool.

Cook the Dr. Praeger's black bean quinoa burgers according to package directions (e.g., sauté them on a skillet over 1 tablespoon of oil). Once cooked, dice the burgers and transfer them to a medium-sized bowl. Add the vegan cheese and mix well.

To assemble the eggrolls: Lay an egg roll sheet diagonally. Dip your finger into 1/2 cup of water and gently coat two corners of the egg roll sheet. Place about 1/4 cup of the burger and cheese filling towards the lower middle of the sheet. Gently fold the bottom flap over the filling, then fold in the side edges, and tuck and roll tightly similar to a burrito. Set aside and repeat with the remaining filling and sheets.

Lightly coat the prepared egg rolls with avocado oil. Air fry at 400°F (200°C) for 8 minutes, flipping halfway through, until golden brown and crispy.

Serve immediately with the avocado ranch, fresh lime wedges, and extra cilantro.