Ingredients:

  • 2 cups cooked chicken breast, finely shredded
  • 0.5 cup canned black beans, rinsed and dried
  • 0.5 cup frozen corn, thawed and dried
  • 0.25 cup red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • 1 tbsp fresh cilantro, chopped
  • 1.5 cups Monterey Jack cheese, shredded
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 10 large egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral oil for deep frying
  • 2 ripe avocados
  • 0.5 cup sour cream
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 0.25 tsp salt for sauce
  • 0.25 cup fresh cilantro for sauce

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, black beans, corn, bell peppers, green onions, and 1 tablespoon of chopped cilantro.
  2. Stir in the Monterey Jack cheese, cumin, chili powder, garlic powder, and salt. Ensure the mixture is well-combined and chilled before wrapping to prevent sogginess.
  3. Create an egg wash by whisking one egg with 1 tablespoon of water in a small bowl.
  4. Place an egg roll wrapper in a diamond orientation. Spoon roughly 3 tablespoons of filling into the center. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the final edge with the egg wash.
  5. Heat the neutral oil in a deep skillet or Dutch oven to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes until the crust is bubbly and deep golden brown.
  6. Transfer fried rolls to a wire cooling rack to maintain crispness.
  7. To make the sauce, pulse avocado, sour cream, lime juice, minced garlic, salt, and 1/4 cup cilantro in a blender or food processor until velvety smooth.