Southwestern Eggrolls

Southwestern Eggrolls
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)

By Aubrey Culverwell

Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)

Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.


Sauce:

¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)

Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.