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.