Super crispy imperial rolls filled with perfectly spiced chicken and melty cheese. Dipped in creamy avocado ranch, these will be your new must-have appetizer!
- 1 whole Pepper, diced
- 1 cup Corn
- 1 cup Black beans
- 1 whole Jalapeno pepper, diced
- ¼ cups Green onions, sliced
- 1-½ cup Cooked chicken
- 2 cups Mexican grated cheese
- ½ teaspoon Cumin
- 2 teaspoons chili powder
- Salt and pepper to taste
- 1 package (Size 21 units) Spring roll wrappers
- Oil, as needed for frying
- FOR THE SAUCE:
- 1 cup Ranch Dressing
- ½ whole Lawyer
In a large bowl, combine bell pepper, corn, beans, jalapeno, green onion, cheese, chicken, cumin, chili powder, salt and pepper.
Fill each wrapper with about 2 tablespoons of filling. Seal the edges with water. Freeze for 2 to 3 hours.
In a large, deep skillet, heat about 1 inch of oil. Fry the spring rolls a few at a time. Fry for 3-5 minutes on each side or until golden brown. Drain on paper towels.
In a blender, combine avocado and ranch. Serve with spring rolls and enjoy!