Ingredients:

  • 2 cups cooked chicken breast, shredded (approx. 250g)
  • 1 cup canned black beans, rinsed and drained (170g)
  • 1 cup frozen corn, thawed (150g)
  • 1/2 cup red bell pepper, finely diced (75g)
  • 2 cups fresh baby spinach, chopped (60g)
  • 1/3 cup green onions, sliced (30g)
  • 1 1/2 cups Pepper Jack cheese, shredded (170g)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 12 egg roll wrappers (Standard 7x7 inch)
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/4 cup neutral oil for frying
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. In your large bowl, mix the 2 cups shredded chicken, 1 cup black beans, 1 cup corn, 1/2 cup diced red pepper, 2 cups chopped spinach, and 1/3 cup green onions.
  2. Sprinkle in the 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss until the spices are evenly distributed and the spinach is wilted into the mix.
  3. Add the 1 1/2 cups Pepper Jack cheese.
  4. Whisk the 1 tbsp cornstarch and 2 tbsp water in a small ramekin until smooth and milky.
  5. Place one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
  6. Place about 1/4 cup of filling in the lower center of the wrapper.
  7. Fold the bottom corner up over the filling, then tuck in the side corners. Brush the top edges with the cornstarch slurry and roll tightly until the seam is fully closed.
  8. Add 1/4 cup neutral oil to your skillet over medium high heat.
  9. Carefully place 4-6 rolls in the pan, seam side down. Fry for 2-3 minutes until the bottom is deep golden and bubbling.
  10. Turn the rolls to brown all sides. Once they are uniform in color, move them to a wire rack.
  11. Place the avocado, 1/2 cup sour cream, 1/4 cup buttermilk, 1 tbsp lime juice, and 2 tbsp cilantro in a blender. Process until the sauce is silky and pale green.