Heat 2 teaspoons of olive oil in a non-stick pan. Crumble ½ block of tofu into the pan and sauté for 5-7 minutes until lightly browned.

Add ½ cup of drained black beans and ½ cup of corn. Sprinkle in 1.5 tablespoons of taco seasoning, mix well, and sauté for 1 more minute.

Lay out egg roll wrappers. Place 2 tablespoons of filling in the center, sprinkle with fresh cilantro, fold and seal tightly.

Heat oil in a deep pan to 350°F. Fry egg rolls for 3-4 minutes or bake at 425°F for 10-15 minutes until golden brown.

In a blender, combine avocado, almond milk, apple cider vinegar, green onions, garlic, dill, parsley, lemon juice, salt, and pepper. Blend until smooth.

Serve hot egg rolls with the avocado buttermilk ranch dip.