Yum!!!
We got together at Sister Johnson's house where she taught us to make Southwestern egg rolls. We had fun snacking on chips and salsa, chatting, and helping out in the kitchen...and the egg rolls were WONDERFUL! (They must be healthy because they had spinach.)

The recipe:
Southwest Egg Rolls
4 chicken breasts or 1 rotisserie chicken
1-2 T. oil
1 red bell pepper, chopped
1 bunch green onions, chopped
1 pkg baby spinach
1 c. frozen corn
1 can black beans, rinsed and drained
1-2 T. diced, canned jalapenos
1-2 T. chopped parsley
2 t. cumin
2 t. chili powder
1 t. salt
Dash cayenne pepper
2-3 c. shredded Mexican cheese
1 pkg uncooked flour tortillas

Cook and shred the chicken. Heat the oil in a pan ad saute the bell pepper, green onions and spinach. Add the corn, beans, jalapeno, parsley and spices. Stir and add the cheese and remove from heat. Use 1/2 cup (or more) filling per tortilla and roll up egg roll (or burrito ) style. Bake at 400 for 15-20 minutes.

Avocado Ranch Sauce

1-2 avocados, smashed
1/2- 1 c. mayo (can use light)
1/2-1 c. sour cream (can use light)
1-4 T. buttermilk
1 T. vinegar
1/4 t. salt
1/4 t. dried parsley
1/4 t. onion powder
1/8 t. dried dill weed
1/8 t. garlic powder
1/8 t. black pepper

Mix all ingredients and serve with the egg rolls!