Stir together black beans, corn, green bell pepper, red bell pepper, cheese, green onions, and taco seasonings in a large bowl and give it a nice mix. Spoon about 2 tablespoon mixture in center of each egg roll wrapper. Fold the top corner of the wrapper over filling, tucking the tip of corner under filling; fold left and right corners overfilling. Lightly brush remaining corner with water tightly roll filled end toward the remaining corner, and gently press to seal.

Repeat the process with the remaining filling and egg roll wrappers.

Spray all sides of the egg rolls with oil using your fingers or spray to evenly coat.

In batches, cook 375F for 12 minutes, turning halfway through until golden brown.

Serve immediately, with dipping sauce on the side, if desired.

Preheat the oven to 400F. Spray a sheet pan with oil.

Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.

Place egg rolls in a single layer in prepared CrispLid air fryer basket, working in batches as needed. Spray egg rolls with cooking spray. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of the trivet.

Set CrispLid on top of the inner steel pot and plugin. Set to 400°F (200°C) and cook for 6 minutes; flip egg rolls and cook for 6 minutes more. Lift the lid using the handle and set it on the silicone mat. Repeat with remaining egg rolls.