Ingredients
1cupred bell pepper,finely diced
1cupcorn kernels
1cupblack beans
¼cupgreen onions,sliced
¼cupjalapeno pepper,seeded, minced
½cupfrozen spinach,thawed, excess water squeezed out
2cupsMonterey Jack Cheese,shredded
1½cupschicken breast,cooked, diced
1tspsalt
2tspchili powder
¼tspblack pepper
½tspground cumin
1pkgegg roll wrappers,(21 count pack)
oil,for frying
1cupranch dressing
½avocado
⅓cupcilantro leaves
salt and pepper,to taste
Preparation
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 1 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 to 5 egg rolls in the pan, and do not overcrowd. Cook for 3 to 4 minutes per side or until deep golden brown, then drain on paper towels. Repeat the process with the remaining egg rolls.
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, then serve with avocado ranch sauce for dipping. Enjoy!
