Southwest Egg Rolls & Cool Avocado Dip Recipe

Southwest Egg Rolls & Cool Avocado Dip Recipe photo by Taste of Home

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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

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Southwest Egg Rolls & Cool Avocado Dip Recipe

Prep: 35 min. Cook: 5 min./batch

Yield: 20 Servings

35 5 40

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
DIP:
1 cup ranch salad dressing
1 medium ripe California Avocado, peeled and mashed
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel

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).

Nutritional Facts 1 egg roll with about 1 tablespoon dip equals 312 calories, 23 g fat (4 g saturated fat), 27 mg cholesterol, 436 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Southwest Egg Rolls & Cool Avocado Dip in Taste of Home December/January 2009, p45