Southwest Egg Rolls Cool Avocado Dip Recipe

Ingredients

2-1/2 cups shredded cooked chicken1-1/2 cups shredded Mexican cheese blend2/3 cup frozen corn, thawed2/3 cup canned black beans, rinsed and drained5 green onions, chopped1/4 cup minced fresh cilantro1 teaspoon salt1 teaspoon ground cumin1 teaspoon grated lime zest1/4 teaspoon cayenne pepper20 egg roll wrappersOil for deep-fat fryingDIP:1 cup ranch salad dressing1 medium ripe avocado, peeled and mashed1 tablespoon minced fresh cilantro1 teaspoon grated lime zest

Preparation

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.