Southwest Egg Rolls & Cool Avocado Dip

By Tricia33

Ingredients

• DIP:
• 2-1/2 cups shredded cooked chicken
• 1-1/2 cups (6 ounces) shredded Mexican cheese blend
• 2/3 cup frozen corn, thawed
• 2/3 cup canned black beans, rinsed and drained
• 5 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon grated lime peel
• 1/4 teaspoon cayenne pepper
• 20 egg roll wrappers
• Oil for deep-fat frying
• 1 cup ranch salad dressing
• 1 medium ripe avocado, peeled and mashed
• 1 tablespoon minced fresh cilantro
• 1 teaspoon 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.

In an 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 on paper towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce).