Southwest Egg Rolls and Avocado Dip

2 1/2 c. chicken, cooked and shredded

1 1/2 c. Mexican cheese blend, shredded

2/3 c. canned corn, drained

2/3 c. black beans, rinsed and drained

5 green onions, chopped

1/4 c. fresh cilantro, chopped

1 tsp. salt

1 tsp. ground cumin

1 tsp. lime zest, grated

pinch of cayenne pepper

18-20 egg roll wrappers

vegetable oil for frying

Avocado Dip

1 c. ranch salad dressing

1 medium ripe Hass avocado, peeled and mashed

1-2 Tbl. fresh cilantro, chopped

fresh lime juice

salt and pepper

In a large bowl, combine the first 10 ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Roll up as per directions on the back of the package (Place egg roll wrapper in a diagonal, so it looks like a diamond. Place filling down the center and fold up bottom point, then fold in the sides. Moisten top point with water and and roll up tightly). Repeat. In a large skillet, heat about 1/2-inch oil over medium heat. Fry egg rolls, a few at at time, for 2 minutes on each side or until golden brown. Drain on paper towels; season with salt. Meanwhile, combine dressing, mashed avocado, 1-2 Tbl. cilantro, lime juice, salt and pepper. Serve with egg rolls. Makes 18-20 egg rolls.