Eggroll Ingredients
1 chicken breast
1 T vegetable oil
2 T red pepper, minced
2 T green onion, minced
1/3 c frozen corn
1/4 c canned black beans, drained & rinsed
2 T frozen spinach, thawed & drained
2 T canned jalapeno pepper, diced
1/2 T fresh parsley, minced
1/2 t cumin
1/2 t chili powder
1/4 t salt
dash cayenne pepper
3/4 c Montery jack cheese, shredded

Avocado-Ranch Dipping Sauce
1/4 c fresh avocado, smashed
1/4 c mayonnaise
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t dried parsley
1/8 t onion powder
dash dried dill weed
dash garlic powder
dash pepper

IMPORTANT: this recipe calls for work to be done the night before!

Preheat barbecue grill to high heat. Or pan fry.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done.

Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a wooden pick to hold together.

Repeat with remaining ingredients until you have five egg rolls. Arrange egg rolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While egg rolls freeze, prepare Avocado-Ranch Dipping Sauce by mixing all dipping sauce ingredients together.

Preheat 4 to 6 cups of oil to 375 degrees F.

Deep fry egg rolls in hot oil for 12 to 15 minutes (we found it takes about 2-3 minutes in our fryer) and remove to paper towels or a rack to drain for about 2 minutes.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.

Preparation time: 24 hours
Cooking time: 20 minutes