Ingredients:

• 1 tablespoon canola or vegetable oil
• 1 1/2 lbs. chicken breasts
• 1 yellow onion, diced
• 2 clove garlic, minced finely
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1 (16 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 red pepper, diced small
• 1 cup+ sharp cheddar cheese, shredded finely
• 1 package egg roll wrappers 24 count
• canola oil for frying

Dipping Sauce:

• 2 cups medium-heat salsa
• ½ cup ranch dressing
• 1 teaspoon taco seasoning (I prefer low salt)

Directions:

1. Make dipping sauce. Stir all ingredients together in a bowl, taste, and adjust spices as necessary.
2. Add the oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and salt.
3. Stir and cook to almost done before turning off the heat.
4. Add in the corn, black beans, red pepper, and cheddar cheese to the pan and mix together well.
5. Place an egg roll wrapper in front of you so that it looks like a diamond shape. Add about 3 tablespoons of the mixture to the middle of an egg roll wrapper horizontally.
6. Bring the bottom of the wrapper up over the mixture wrapping tightly, wet edge to secure tightly. Then bring in the right and left sides of the wrapper sealing tightly over the mixture with water. Finally roll the top flap over the other three with water to seal.
7. Set a pan to heat with canola oil, about an inch of oil in the bottom of the pan should be enough. You want your oil to be hot but NOT smoking. If it smokes it is too hot – remove it from heat until it cools a bit. If it is not hot enough the eggroll will take longer to cook and become greasy instead of crispy.
8. Add 3-4 egg rolls in at once. Turn when browned on one side.
9. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag. Serve with dipping sauce as desire.