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1
Whisk lime juice, cilantro, oil, chiles and 2 teaspoons of sauce, honey, garlic, scallions, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl.
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2
Toss chicken with lime juice mixture.
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3
Season with salt and pepper.
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4
In a large hot skillet, drizzle about 1 tablespoon of olive oil, add chicken mixture.
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5
Toss and brown chicken.
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6
Add black beans, red pepper and spinach.
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7
Toss and let simmer for about 10 minutes, remove from heat and let cool.
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8
While the chicken cools, you can make your dip.
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9
In a small food processor, combine avocado, sour cream and remaining 1/2 teaspoon of adobo sauce from the chilies.
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10
Blend till smooth.
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11
Taste and season with salt and pepper.
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12
Now to roll your eggrolls ...
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13
Take a sheet and place it like a diamond in front of you.
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14
Take 2 tablespoons of chicken mixture and place it a third of the way on the sheet.
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15
It should be on the lower third.
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16
Fold the bottom corner over the filling.
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17
Brush the left and right corner with egg wash and fold to the center, then roll up once.
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18
Brush the remaining corner with egg wash and fold over.
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19
Make sure the seam in nice and sealed.
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20
Place the egg rolls on a baking sheet brushed with canola oil and brush the egg rolls with canola oil.
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21
Bake in the oven at 350 degrees for 12 minutes.
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22
*
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23
When they are done, tent them with some foil and let them rest for 5 minutes.
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24
This sets the eggroll so you can actually eat it with your hands with out it falling apart.
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25
I sliced mine in half and served with the avocado creme.
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26
*I ran into one problem while making these.
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27
I tried to flip them halfway through so both sides of the roll would toast.
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28
But when I did that, all the juices started to seep through because the top has a thinner layer of dough than the bottom.
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29
If you really want to bake instead of fry these, I would not flip them.
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30
Instead I would transfer it down to the broiler and allow the top to crisp just a bit.
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31
Keep an eye on them so they dont burn.
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32
Then remove them from the broiler.
