Southwest Egg Rolls & Cool Avocado Dip
Perfect for parties!
“A friend of mine made these egg rolls for my birthday treat several years ago. They are the best I have ever eaten.”
Becky Aylor (Sisters, Oregon)
Ingredients
- 2-1/2 cups shredded cooked chicken
- 1-1/2 cups (6 ounces) shredded Mexican cheese blend
- 2/3 cup frozen corn, thawed
- 2/3 cup canned black beans, rinsed and drained
- 5 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon grated lime peel
- 1/4 teaspoon cayenne pepper
- 20 egg roll wrappers
- Oil for deep-fat frying
- 1 cup ranch salad dressing
- 1 medium ripe avocado, peeled and mashed
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated lime peel
Dip
Directions
- In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
- In an electric skillet or deep-fat fryer, heat oil to 375°.
- Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
- Meanwhile, combine the dip ingredients. Serve with egg rolls. Yield: 20 egg rolls (1-1/2 cups sauce). Prep: 35 min. Cook: 5 min./batch
