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Southwest Egg Rolls with Cool Avocado Dip Recipe

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This recipe for Southwest Egg Rolls with Cool Avocado Dip is from Mitchell Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 grilled chicken breasts (shredded or cubed)
2 tbs vegetable oil
4 tbs. minced red bell pepper
4 tbs minced green onion
1/2 c. frozen corn
1 can black beans, rinsed and drained
4 tbs. frozen spinach, thawed and drained
4 tbs.diced jalapeņo peppers
1 tbs minced cilantro or parsley
1 tsp. cumin
1 tsp. chili powder
1/2 tsp salt
dash cayenne pepper
3/4 c. shredded Monterey jack cheese
1 pkg egg roll wrappers
cool avocado dipping sauce
1 avocado smashed up
1/4 c. mayo
1/4 c. sour cream
1 tsp buttermilk
1 1/2 tsp. vinegar
1/8 tsp. salt
1/8 tsp. cilantro or parsley
dash onion powder,garlic powder, pepper
Directions:
Directions:
Preheat 2 tbs oil in skillet over med-high heat. Saute red pepper and onion until tender. Add chicken into skillet then add next 9 ingredients (corn thru cayenne). Cook in skillet for 4 minutes. Remove from heat and add the cheese. Stir until melted.

Spoon mixture into eggroll wrappers and wrap up.

Preheat oil to 350-375. Deep fry the eggrolls.

To prepare dipping sauce mix avocado, mayo, sour cream, buttermilk, vinegar, salt, cilantro, onion powder, garlic powder, and pepper together.

 

 

 

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