Preheat oven to 425 degrees F. Line an 18×13 inch baking sheet with parchment paper, a silicone mat, or foil.
Prepare the guacamole by mashing the avocado until smooth with slight chunks, then fold in the greek yogurt, tomatoes, onion, jalapeno, garlic salt, and lime juice. Cover and chill until ready to use.
Prepare the chipotle sauce by combining all ingredients in a blender until smooth. Cover and chill until ready to use.
In a large skillet over medium-low heat, saute the bell peppers, onion, jalapeno and kale with a teaspoon olive oil. Cook for 3-4 minutes or until the vegetables are tender, add in the drained black beans, spinach and seasonings and cook for a minute more.
Place 1/3 cup of the egg roll filling the lower third of each wrapper. Beginning at the bottom, roll the wrapper up and fold the edges inwards. Before the final fold, rub a tiny amount of water around the edges of the wrapper. Roll the wrapper shut, pressing lightly to seal the edges together.
Arrange each egg roll seam side down on the baking sheet then lightly coat them with cooking spray. Bake the egg rolls for about 15 minutes or until golden brown and slightly crisped. Remove from oven and serve drizzled with chipotle sauce and guacamole for dipping.