Tex-Mex Egg Rolls

A long time ago, this recipe was given to me by a coworker, who was the pantry chef at CPK(California Pizza Kitchen) and also worked as a part time line cook at the Cheese Cake Factory in Chicago.The Cheese Cake Factory introduced these unusual egg rolls as an appetizer in their menu, and they quickly become a big hit. I learned to make this egg roll from scratch, which was  more complicated . I lost the Cheese Cake Factory's original recipe when I moved out of Chicago, but the recipe that I will show you here will be a five-star favorite for every potluck or party, and it is very easy to make .

Ingredients:
4 cups shredded cooked chicken (roasted chicken preferred)
3 colored peppers, red, yellow and orange or green
1 large sweet white onion
One 15 oz. Can black beans rinsed and drained
1 cup frozen corn thawed
2 tbs taco seasoning
1 tsp salt and black pepper to taste
3 cups cheese (use Mexican blend cheese)
2 jalapeno seeded and finely minced (optional)
1 cup chopped cilantro or parsley
30 egg roll wrappers (Menlo brand)
1/4 cup All pupose flour
2 cup of oil for deep fry
1 egg
Avocado dipping sauce*

Directions:
In a lightly-oiled baking tray, place three peppers and white onion. Roast in oven at 375° for 25 minutes. Peel the skin from peppers and onion. Cut as thin as a matchstick.
Break an egg in small bowl and set aside.
In a large bowl, combine all the ingredients except the egg rolls wrapper and mix well .  Add taco seasoning, salt, black peppers, chopped cilantro and cheese.
Sprinkle lightly the work surface with all-purpose flour, which will prevent the egg rolls from sticking together and also add a little crunchiness to the egg rolls when fried.

To assemble:
Lay 1 egg roll wrapper on the work surface. Place about 2 tbs of the filling in the middle of the wrapper (see photo)

. Make sure the filling is neatly placed. Use your fingers to mold the filling into a cylindrical shape. Fold both sides of the wrapper into the center to completely cover the filling and roll to enclose. Dab a little egg to seal the egg roll. Continue to finish all the egg rolls.
Pre-heat a large wok or fry pan. When hot, pour enough oil into the wok or fry pan to completely cover the egg rolls. Heat the oil to 325°-350°. Carefully place the rolls into hot oil. Do not crowd the pan or place the rolls on top of each other. Fry the rolls, turning from time to time each side until they are nicely brown and crisp. Remove the rolls from the pan and drain on paper towel to absorb some extra oil. Serve with avocado dipping sauce.

To make dipping sauce:
2 ripe avocados
1/2 cup nonfat yogurt
2 tbs mayonnaise
2 tbs lemon juice
3/4 tsp salt
1/2 tsp black pepper
2 cloves garlic
1 cup cilantro
In a blender or food processor  combine all the ingredients. Blend well.