Southwestern Egg Rolls

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Southwestern Egg Rolls

Ingredients

• 1 cup finely diced red bell pepper
• 1 cup corn kernels
• 1 cup black beans
• 1/4 cup sliced green onions
• 1/4 cup seeded and minced jalapeno pepper
• 1/2 cup frozen spinach thawed and excess water squeezed out
• 2 cups shredded Monterey Jack cheese
• 1 1/2 cups cooked diced chicken breast
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 package egg roll wrappers 21 count pack
• oil for frying

For the Avocado Ranch Sauce:

• 1 cup ranch dressing
• 1/2 avocado
• 1/3 cup cilantro leaves
• salt and pepper to taste

Instructions

• In a large bowl mix together the red pepper, corn, beans, jalapeno pepper, green onion, spinach, cheese, chicken, salt, chili powder, pepper and cumin. 
• Place one egg roll wrapper on a cutting board. Place 2 heaping tablespoons onto the wrapper and roll up according to package directions, sealing the edge with a little water.
• Repeat the process with the remaining filling and egg roll wrappers.
• Place the egg rolls on a parchment lined sheet pan. Cover and freeze for at least 2 hours, or up to a month.
• Heat a large skillet over medium high heat. Pour oil into the pan until a depth of 1 inch is reached. Heat the oil to 350 degrees F.
• Place 4-5 egg rolls in the pan, do not overcrowd. Cook for 3-4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
• While the egg rolls are frying, make the dipping sauce. In a food processor or blender, blend together the ranch dressing, avocado, cilantro, salt and pepper until completely smooth.
• Cut the egg rolls in half on the diagonal and serve immediately with avocado ranch sauce for dipping.   Source of articles from this site 

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