Southwest Egg Rolls

2 cups cooked shredded chicken

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

1/2 tablespoon dried parsley

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded monterey jack cheese

5 flour tortillas

-In a large skillet preheat vegetable oil over medium heat.

-Add the red peppers and onion to the pan and saute until tender.

-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.

-Remove the pan from the heat and add the cheese. Stir until it's melted.

-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.

-Fold the ends in and then roll the tortilla over the mixture.

-Place the all the egg rolls on a plate and cover them with plastic wrap.

-Place in the freezer for at least 4 hours.

-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.

-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.

-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).