2½ C. Shredded Cooked Chicken
1½ C. Shredded Mexican Cheese Blend
2/3 C. Frozen Corn, Thawed
2/3 C. Canned Black Beans, Rinsed and Drained
5 Green Onions, Chopped
¼ C. Minced Fresh Cilantro
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Grated Lime Peel
¼ tsp. Cayenne Pepper
20 Egg Roll Wrappers
Oil for Frying
DIP:
1 C. Ranch Salad Dressing
1 Medium Ripe Avocado, Peeled and Mashed
1 Tbs. Minced Fresh Cilantro
1 tsp. Grated Lime Peel
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).
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