Southwest Egg Rolls & Cool Avacado Dip

2 1/2 C shredded cooked chicken
1 1/2 C (6 oz) shredded Mexican cheese blend
2/3 C frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 C minced fresh cilantro
1 t salt
1 t ground cumin
1 t grated lime peel
1/4 t cayenne pepper
1 pkg (16 oz) egg roll wrappers
Oil for deep-fat frying

Dip:
1 C ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 T minced fresh cilantro
1 t grated lime peel

In a large bowl, combine the first 10 ingredients. Place 1/4 C of chicken mixture in the center of one egg roll wrapper. (Keep remaning wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls.

Makes 20 egg rolls (1 1/2 cups sauce)