How to make it

  • 1. Preheat barbecue grill to high heat.
  • 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
  • 3. Lightly salt and pepper each side of the chicken while it cooks.
  • 4. Set chicken aside until it cools down enough to handle.
  • 5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
  • 6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
  • 7. Dice the cooked chicken into small cubes and add it to the pan.
  • 8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
  • 9. Cook for another 4 minutes.
  • 10. Stir well so that the spinach separates and is incorporated into the mixture.
  • 11. Remove the pan from the heat and add the cheese.
  • 12. Stir until the cheese is melted.
  • 13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  • 14. Spoon approximately one-fifth of the mixture into the center of a tortilla.
  • 15. Fold in the ends and then roll the tortilla over the mixture.
  • 16. Roll the tortilla very tight, then pierce with a toothpick to hold together.
  • 17. Repeat with the remaining ingredients until you have five eggrolls.
  • 18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
  • 19. Overnight is best.
  • 20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
  • 21. Preheat 4-6 cups of oil to 375 degrees.
  • 22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
  • 23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
  • 24. Garnish the dipping sauce with the chopped tomato and onion.

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