Southwest Egg Rolls and Avocado Dip

Filling:

2 ½ c. shredded cooked chicken

1 ½ c. shredded Mexican cheese blend

2/3 c. frozen corn, thawed

2/3 c. black beans rinsed and drained

5 green onions, chopped

¼ c. mined fresh cilantro

1 tsp. salt

1 tsp. cumin

1 tsp. grated lime peel

¼ tsp. cayenne pepper

1 pgk (16 oz) egg roll wrappers (in produce section)

Oil for deep frying

Dip:

1 cup ranch salad dressing

1 medium ripe avocado mashed

1 Tb. Minced fresh cilantro

1 tsp. grated lime peel

Combine filling ingredients. Place ¼ c. mixture in center of egg roll. Fold corners over and moisten to get egg roll to stick together sealed. Roll up tightly, repeat. Heat oil to 375 and fry egg rolls for 2 minutes on each side till golden brown. Be patient so they don't burn and stay doughy inside. Combine dip ingredients and serve with hot egg rolls. Can be frozen and reheated.

These can also be rolled in fajita tortillas and baked. Bake at 350 for 20-25 min.