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Directions for eggrolls:
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Heat the grilled chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken.
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Set aside.
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Combine the cheese, red peppers and green chilies in a bowl and stir.
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Stir in corn, scallions, beans, and chicken mixture.
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Combine well and set aside.
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Whisk together the egg and water and set aside.
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Place eggroll wrappers on a flat surface and brush the outer edges with egg wash mixture.
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Place 2 heaping tablespoons of filling mixture onto wrapper and spread the filling into a log shape that runs down the center of the wrapper.
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Fold over the ends of wrapper approximately 1/2-inch to cover ends of the log shaped filling mixture.
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After the ends are turned in, roll up the wrapper and seal.
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Deep-fry rolls in canola oil that has been heated to 375 degrees F until the rolls are browned and float.
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Remove from the oil and drain, and allow to cool for several minutes before serving.
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Avocado dipping sauce: Place all ingredients in a blender and puree until smooth.
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Serve with the the Mexican rolls.
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You can also add some Ranch Dressing to the mix to zip it up a bit!
