Thanks so much for Amy Snyder hosting this months lunch bunch. We had more people there than ever before and hopefully even more will come next month. Everything was so yummy and I can't wait to get the rest of the recipes. Here is the recipe I brought:
Southwestern Eggrolls with Avocado Ranch Dipping Sauce
Yield: ten rollsEgg Rolls
2 cups chicken, cooked and cubed
1 tbsp vegetable oil
½ cup chopped red bell pepper (about 1/3 -1/2)
½ tsp fresh garlic, chopped fine (about a clove)
2 green onions, minced
1 - 12 oz can corn, drained
1 - 12 oz can black beans, drained
1 - 10 oz bad frozen spinach, thawed and drained
2 tbsp jalapeno peppers, chopped fine
1 package taco seasoning
¾ cup shredded Monterey Jack cheese
10 7” flour tortillas
1 ripe avocado
1 cup (8oz) ranch dressing
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.
Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients. Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside.
To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl. Refrigerate until you are ready to serve.