In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.

To make filling, in medium bowl, stir together cooked lentils, cheese, corn, black beans, spinach, red bell pepper, scallions and taco seasoning until well combined.

To make egg rolls, on work surface, lay down an egg roll wrapper angled with a corner pointed toward your. Add about 2-3 tablespoons of filling on bottom center of wrapper. Fold over corner nearest you and gently press and pull downwards to pack filling together. Fold in two sides of wrapper over filling and roll up very tightly. Secure top corner with light brush of water and gently press to seal. Onto large plate, transfer egg roll seam side down. Repeat process with remaining wrappers and filling.

To cook egg rolls, lightly coat each roll with oil and air fry at 365 degrees F for 12-18 minutes, flipping halfway through. Alternatively, to deep fry, pour oil to depth of 1/2-inch in 12-inch cast-iron skillet over medium-high heat until thermometer reads 350 degrees F, about 8 minutes. Add 3 to 4 egg rolls into hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to paper towel-lined plate to drain. Repeat with remaining egg rolls.

To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.