Southwestern Eggrolls

Olive oil
1 chicken breast, cooked and chopped pretty fine or 1 c. white beans
2 Tbsp red bell pepper, minced
2 Tbsp. green onion, minced
1/3 c. frozen corn
1/4 c. canned black beans
1/4 c frozen spinach, thawed and drained
2 Tbsp. canned jalapeno peppers, chopped
1/2 tsp. parsley, minced
1 tbsp fresh cilantro, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne, optional
3/4 c. shredded Monterey Jack cheese

Preheat 1 tablespoon of olive oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the chicken (or white beans), corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese and cilantro. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.

Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Garnish the dipping sauce with the chopped tomato and onion.

Dipping Sauce:
1/4 c. smashed fresh avocado (about half of an avocado)
1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper