Southwestern Egg Rolls with Dipping Sauce

This recipe came from ksl.com and is DELICIOUS!

FOR EGG ROLLS

• 3 chicken breast halves, cooked - either shred or cube
• 2 tablespoons red bell pepper, minced
• 2 tablespoons green onion, minced
• 1/2 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced jalepenos
• 1/2 tablespoon parsley, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash of cayenne
• 3/4 cup Monterey Jack cheese, shredded
• 5 8" flour tortillas

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender

Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

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 Freeze for at least 4 hours. You may also refrigerate overnight.

Spray rolls with Pam and bake at 375 degrees until dark golden brown. You may want to turn your "egg rolls" partway through baking.


FOR DIPPING SAUCE
Combine ingredients.

• 1/4 cup smashed, fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed
• dash garlic powder
• dash pepper