Heat 1 Tbsp oil in a skillet. Sautee the peppers and onion for a couple of minutes until peppers are a little soft.

Add the chicken, beans, corn, and spinach. Cook another minute, breaking apart the spinach. Once the spinach has been broken down and is evenly dispersed in the pan, add the spices. Stir well.

Remove the pan from the heat and add the cheese. Stir to coat and melt the cheese into the filling mixture.

Using fajita size or snack size flour tortillas, spoon some filling into the center. Fold the sides in and then roll up and tack closed with a toothpick. **At this point, these can be bagged and frozen.

Put the egg rolls in the fridge and let sit for about an hour to firm the filling up.

Heat oil in a skillet or wok to 370*. Fry egg rolls until nice and golden on all sides. Remove and put on paper towels to drain. If you use frozen, put in a 350* oven for 20 minutes to ensure egg roll is cooked through.

Remove toothpicks and slice in half on the diagonal. Serve with avocado dip.

To make the dip, combine all ingredients in a bowl and mix well. Set in fridge to chill.

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Source: Suzanne Quillen

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