Southwest Egg Rolls & Cool Avocado Dip

By á-47

Ingredients

• 2 1/2 cups shredded cooked chicken
• 1 1/2 cups (6 oz) shredded Mexicanchese blend
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 5 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 tea salt
• 1 tea cumin
• 1 tea. grated lime peel
• 1/4 tea. cayenne pepper
• 20 egg roll wrappers
• oil for deep-fat frying
• .
• AVOCADO DIP
• 1 cup ranch salad dressing
• 1 med. ripe avocado, peeled and mashed
• 1 Tbsp. minced fresh cilantro
• 1 tea. grated lime peel

Preparation

Step 1

In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Heat oil to 375 degrees.

Fry egg rolls, a few at a time, for 2 minutes each side or until golden brown. Drain on paper towels.

Meanwhile, combine dip ingredients. Serve with egg rolls.