115 oz. cansweet corn drained and rinsed, preferably low sodium
115 oz. canblack beansdrained and rinsed, preferably low sodium
½cupbell pepperdiced
½cup oniondiced
1tspcumin
½tsppaprika
½tspchili powder
¼tspgarlic powder
1tspsalt
1tbspchopped cilantro
1tsplime juice
1½cupsshredded monterey jack cheese
1packegg roll wrappers
oil for frying
Avocado Ranch Dipping Sauce
½cupranch dressing
¼cupsour cream
1mediumavocadopeeled and seeded
Instructions
Combine the chicken, vegetables, spices, cilantro, lime juice and half of the cheese in a large bowl and stir to combine.
Take 1 egg roll wrapper and set in a diamond shape, with a point towards you. Fill with 2 tablespoons of filling and sprinkle a little of the remaining cheese on top, around 1 tsp. Fold the bottom corner up and over the filling. Fold the side corners over towards the center, squeezing in the filling tightly with your fingers. Brush the top corner with water and then roll up the egg roll tightly. Repeat with the remaining wrappers.
To pan fry, heat around ¼ of vegetable oil in a large pan or dutch oven. Working in batches, add the prepared egg rolls a few at a time to the pan and cook, turning frequently, until golden brown on all sides. Remove and let drain on paper towels before serving.
To deep fry, heat 1 quart of oil in a dutch oven or large pot to around 325 degrees. Add a few egg rolls at a time and fry until golden brown. Remove and let drain on paper towels before serving.
While egg rolls cool, add ranch dressing, sour cream, and avocado to a small bowl. Smash the avocado and then stir until smooth and well combined.
Serve the warm egg rolls on a platter with the dipping sauce.
Notes
If you want these to be spicy add 1-2 seeded and diced jalapenos to the filling and replace the ½ tsp of paprika with cayenne pepper.