Southwestern Eggrolls with Avocado Sour Cream Dipping Sauce

I have seen versions of these done several different ways and in many different places. This is my version, and I came up with a yummy dipping sauce to go with it. These are pretty easy to make, and they're so.good. You can do these as appetizers at a party, or you can make them as a meal, which is what I did. Either way, they are amazing.

I will make a confession. I forgot something in mine, so the pictures won't really show that one ingredient, but just pretend that it's in there. It's the cheese. I know. It's sad that I could forget the cheese, but I did. So...don't forget the cheese. I'll give the recipe the way it's supposed to be, so just follow it. :) Yum!

Ingredients:
For eggrolls-
-1 cup cooked, shredded chicken (I put mine in my food processor)
-1 can whole kernel corn, drained
-1 can black beans, drained and rinsed
-1 cup frozen chopped spinach, thawed and drained
-1.5 cups shredded cheddar cheese
-1 tablespoon onion powder
-2 tablespoons garlic
-1 teaspoon cumin
-1 teaspoon chili powder
-1 package soft taco sized tortillas

For Dipping Sauce-
-1 avocado
-3 tablespoons sour cream
-1 tablespoon garlic powder
-1/2 tablespoon onion powder
-1/4 teaspoon cumin
-1/4 teaspoon dried cilantro

Directions:
In a large bowl, combine the chicken, corn, beans, spinach, cheese, onion powder, garlic powder, cumin, and chili powder.

Stir to evenly distribute all the ingredients.

Preheat the oven the 400 degrees. Wrap the tortillas in damp paper towels and microwave for about 10-20 seconds. This makes them pliable. Scoop some of the chicken mixture into the center of the tortilla.

Fold two sides of the tortilla in toward the center,

then roll it into a burrito type shape

and place it seam side down on a greased baking sheet. Repeat for all the tortillas.

Spray cooking spray on the tops of the rolled tortillas, so that the whole tortilla roll has a light coating of oil (the greased baking sheet on the bottom, cooking spray on top).

Place the baking sheet into the oven and bake for 10 minutes. Turn the eggrolls over and bake another 10 minutes. The tortillas should get crispy and slightly browned.

If they don't get crispy enough, you can stick them under the broiler on low for a couple minutes to crisp them up. Remove from the oven and serve hot. I always cut them in half. It makes them a little easier to handle in my opinion.

While the eggrolls are baking, make the dipping sauce. To start, cut the avocado in half, working your knife around the whole avocado around the pit. To separate the halves, gently hold the avocado in both hands and twist gently.

One side should break free of the pit and allow you to pull apart the halves. To remove the pit from the other half, stick your knife blade into the pit,

then gently twist it until it breaks free.

Discard the pit. To scoop out the avocado, take a spoon and work it right inside the peel all the way around the half.

The inside should come out in relatively one piece if you do it right. Discard the peel. Roughly chop the inside of the avocado and place it in a food processor. Process it until it's relatively smooth. Add the sour cream and the seasonings and process it until it's well mixed together.

Serve with the hot eggrolls as a dipping sauce. Enjoy!