SOUTHWEST EGG ROLLS WITH COOL AVOCADO DIP

Ingredients:
2 1/2 C chicken, cooked & shredded
1 1/2 C Mexican cheese blend, shredded
2/3 C frozen corn, thawed
2/3 C canned black beans, rinsed & drained
3 green onions, chopped
1/4 C. fresh cilantro
1 t salt
1 t ground cumin
1 t lime juice plus sprinkle of lime peel
1/4 t cayenne pepper ( I used taco seasoning)
20 egg roll wrappers
Oil for deep frying

Dip Ingredients:
1 C ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 T fresh cilantro, minced
1 t lime juice

Directions:
In a large bowl combine first 10 ingredients. Place 1/4 C chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. Heat oil to 375* & fry egg rolls a few at a time for about 2 minutes on each side or until golden brown. Drain on paper towel. Meanwhile, combine dressing, avocado, 1 T minced cilantro, and lime juice. Serve with egg rolls.