Preheat oven to 375 degrees.
In a medium size bowl, combine the black beans, corn, and diced tomatoes then stir in the taco seasoning, paprika, and chili powder until thoroughly mixed.
Cut each avocado into 8 equal long sections, by quartering, then slicing each quarter in half.
Lay out an egg roll wrapper, add two slices of avocado, then a couple of spoonfuls of the black bean and corn mixture.
Roll up and seal with a little bit of water on the tip of the egg roll wrapper. Repeat.
Place egg rolls, sealed side down, on a baking sheet lined with cooking spray.
Bake at 375 for 15 minutes, then turn over and bake for 10 more minutes.
Serve with Cilantro Verde Dip - Recipe HERE