Jewel’s Mexican Eggrolls

Directions for eggrolls:

Heat the grilled chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside.

Combine the cheese, red peppers and green chilies in a bowl and stir. Stir in corn, scallions, beans, and chicken mixture. Combine well and set aside.

Whisk together the egg and water and set aside. Place eggroll wrappers on a flat surface and brush the outer edges with egg wash mixture. Place 2 heaping tablespoons of filling mixture onto wrapper and spread the filling into a log shape that runs down the center of the wrapper. Fold over the ends of wrapper approximately 1/2-inch to cover ends of the log shaped filling mixture. After the ends are turned in, roll up the wrapper and seal.

Deep-fry rolls in canola oil that has been heated to 375 degrees F until the rolls are browned and float. Remove from the oil and drain, and allow to cool for several minutes before serving.

Avocado dipping sauce:
Place all ingredients in a blender and puree until smooth. Serve with the the Mexican rolls. You can also add some Ranch Dressing to the mix to zip it up a bit!