Southwest Egg Rolls (Print Version)

# Ingredients:

01 - 1 cup red bell pepper, diced.
02 - 1 cup corn kernels.
03 - 1 cup black beans, rinsed and drained.
04 - 1/4 cup green onions, sliced.
05 - 1/4 cup jalapeño, minced and seeded.
06 - 1/2 cup frozen spinach, thawed and drained.
07 - 2 cups Monterey Jack cheese, shredded.
08 - 1 1/2 cups cooked chicken breast, diced.
09 - 1 teaspoon salt.
10 - 2 teaspoons chili powder.
11 - 1/4 teaspoon black pepper.
12 - 1/2 teaspoon ground cumin.
13 - 1 pack egg roll wrappers (21 count).
14 - Oil for frying.
15 - 1 cup ranch dressing.
16 - 1/2 avocado.
17 - 1/3 cup cilantro leaves.
18 - Salt and pepper to taste.

# Instructions:

01 - Mix peppers, corn, beans, onions, jalapeño, spinach, cheese, chicken and all seasonings in large bowl.
02 - Place 2 tablespoons filling on each wrapper, roll up, seal edges with water.
03 - Arrange on parchment-lined sheet, freeze 2+ hours.
04 - Heat 1 inch oil to 350°F. Fry rolls 3-4 minutes per side until golden.
05 - Drain on paper towels.
06 - Blend ranch, avocado, cilantro, salt and pepper until smooth.
07 - Slice rolls diagonally, serve with dip.

# Notes:

01 - Can freeze rolls up to 3 months.
02 - Fry from frozen, add 1-2 minutes cook time.
03 - Can bake instead at 425°F for 15-20 mins.
04 - Make dip fresh before serving.
05 - Don't overfill wrappers.

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