Southwest Egg Rolls

This is one of our favorite dishes at Chile's. I've done my own version, using egg roll wrapers rather than tortillas. This recipe makes a ton (a whole package of wrappers to be exact), so I portion them off into five groups of 4 egg rolls and freeze them for later (just make sure you defrost them before you fry them up). When you make these, also make sure you have plenty of time for preparation as it can take a while to chop up the vegetables (or if you have a food processor, I highly recommend using it!).

Southwest Egg Rolls

Ingredients:
2 boneless, skinless chicken breasts
2 Tbs. vegetable oil
1 red bell pepper, diced
1 bunch green onions, diced
1 can (15 oz.) corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 package (10 oz.) frozen spinach
1 can (4.5 oz.) green chilies
2 Tbs. minced fresh parsley
2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
1 dash cayenne pepper
3 cups shredded Monterey jack cheese
1 package (20 count) egg roll wrappers

Directions:
1. Preheat broiler or grill to high heat. Rub chicken breasts with vegetable oil, then cook, salting each side, until done. Put chicken aside and allow to cool. Dice chicken into small cubes or shred.
2. Preheat vegetable oil in a large skillet over medium high heat. Add red pepper and onion. Sauté until tender. Add the chicken and cook until warm.
3. Add the corn, black beans, spinach, green chilies, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for another 5 minutes or until warmed through. Stir well so that the spinach separates and is incorporated into the mixture. Remove pan from heat and add cheese. Stir until cheese is melted.
4. Put a large spoonful of mixture into the center of each egg roll wrapper. Fold in ends, burrito style. Arrange the egg rolls on a cookie sheet, lined with wax paper. Cover with plastic wrap and freeze for at least 4 hours.
5. While egg rolls freeze, prepare dipping sauce by adding all ingredients in a food processor and puree.
6. In a large skillet, preheat 1 cup of vegetable oil to 375 degrees and fry the egg rolls until a deep golden brown.
7. Cool on a plate lined with paper towels to drain the oil. Serve with dipping sauce.

Dipping Sauce

Ingredients:
1 avocado
½ cup mayonnaise
½ cup sour cream
2 Tbs. buttermilk
3 tsp. white vinegar
¼ tsp. salt
¼ tsp. fresh parsley
¼ tsp. onion powder
1 dash dill weed
1 dash garlic powder
1 dash pepper

Directions:
1. Place all ingredients in food processor and mix until combined and smooth. Keep refrigerated until ready to use.
2. Spoon onto plate to avoid thinning out sauce. Refrigerate leftovers.