SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP

SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP image

Provided by April Alvarez

Time 40m

Number Of Ingredients 17

2 1/2 c shredded cooked chicken
1 1/2 c shredded mexican cheese blend
2/3 c frozen corn, thawed
2/3 c canned black bean, rinsed and drained
5 green onions, chopped
1/4 c minced fresh chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp grated lime peel
1/4 tsp cayenne pepper
20 egg roll wrappers
oil for frying
DIP:
1 c ranch dressing
1 medium ripe avocado, peeled and mashed
1 Tbsp minced fresh cilantro
1 tsp grated lime peel

Steps:

1. In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
2. In a electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls a few at a time. for 2 minutes on each side or until golden brown. Drain well on paper towels.
3. While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.