Southwest Egg Rolls & Cool Avocado Dip

• 2-1/2 cups shredded cooked chicken
• 1-1/2 cups 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 zest
• 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 zest

1. 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.
2. In an electric skillet or deep-fat fryer, heat oil to 375u0b0.
3. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
4. Meanwhile, combine the dip ingredients. Serve with egg rolls.

chicken, frozen corn, black beans, green onions, fresh cilantro, salt, ground cumin, lime zest, cayenne pepper, egg roll wrappers, ranch salad dressing, avocado, fresh cilantro, lime zest

Taken from www.tasteofhome.com/recipes/southwest-egg-rolls-cool-avocado-dip/ (may not work)