Southwestern Egg Rolls with Dipping Sauce

1. Boil the chicken till done and dice up. Heat 1 Tablespoon of olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red and or green bell pepper. Cook and stir 3 minutes, until tender.
2. Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt, pepper and hot sauce. Cook and stir 3 minutes, until well blended. Remove from heat and stir in the Mexican Cheese so that it melts.
3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
4. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving. Cut in half and you have around 20 to serve.

For the dipping sauce combine all of the ingredients thoroughly and then put in fridge till ready to eat.