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Southwest Egg Rolls & Cool Avocado Dip




Source of Recipe


Good Things Utah
Southwest Egg Rolls & Cool Avocado Dip

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/09/13/04/46/238bd4438e93a4b92bf839737ca40d81.uslanumoxybisycdrevm.jpg

2-1/2 C. cooked, shredded chicken
1-1/2 C. shredded Mexican cheese blend
2/3 C. frozen corn, thawed
2/3 C. canned black beans, rinsed and drained
5 green onions, chopped
1/4 C. minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
1/4 tsp. cayenne pepper
20 egg roll wrappers
oil for deep-fat frying
1 C. ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 Tbsp. minced fresh cilantro
1 tsp. grated lime peel

In a large bowl, combine the first 10 ingredients. Place 1/4 C. 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 degrees. Fry egg rolls, a few at a time, for
2 minutes on each side or until golden brown. Drain on paper towels.
Meanwhile, combine dressing, avocado, cilantro and lime peel. Serve with egg rolls. 20 egg rolls.