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