Southwest Chicken Eggrolls with Avocado Creme Dip

Whisk lime juice, cilantro, oil, chiles and 2 teaspoons of sauce, honey, garlic, scallions, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl.

Toss chicken with lime juice mixture. Season with salt and pepper.

In a large hot skillet, drizzle about 1 tablespoon of olive oil, add chicken mixture. Toss and brown chicken.

Add black beans, red pepper and spinach. Toss and let simmer for about 10 minutes, remove from heat and let cool.

While the chicken cools, you can make your dip.

In a small food processor, combine avocado, sour cream and remaining 1/2 teaspoon of adobo sauce from the chilies. Blend till smooth. Taste and season with salt and pepper.

Now to roll your eggrolls …

Take a sheet and place it like a diamond in front of you.

Take 2 tablespoons of chicken mixture and place it a third of the way on the sheet. It should be on the lower third.

Fold the bottom corner over the filling.

Brush the left and right corner with egg wash and fold to the center, then roll up once.

Brush the remaining corner with egg wash and fold over. Make sure the seam in nice and sealed.

Place the egg rolls on a baking sheet brushed with canola oil and brush the egg rolls with canola oil. Bake in the oven at 350 degrees for 12 minutes.*

When they are done, tent them with some foil and let them rest for 5 minutes. This sets the eggroll so you can actually eat it with your hands with out it falling apart. I sliced mine in half and served with the avocado creme.

*I ran into one problem while making these. I tried to flip them halfway through so both sides of the roll would toast. But when I did that, all the juices started to seep through because the top has a thinner layer of dough than the bottom.

If you really want to bake instead of fry these, I would not flip them. Instead I would transfer it down to the broiler and allow the top to crisp just a bit. Keep an eye on them so they don’t burn. Then remove them from the broiler.