Tex-Mex Egg Rolls

Season chicken breast with salt and pepper (on both sides).

Grill for 4 to 5 minutes per side or until done.

In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat. Add the red pepper and onion and saute for a few minutes, until tender.

Cut the cooked chicken into small cubes and add it to the pepper and onion mixture. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt. Cook 5-10 minutes more, stirring frequently, until everything is heated throughout.

Remove pan from heat and add the cheese. Stir until the cheese is mixed in well and melted.

Wrap egg roll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.

Spoon approximately two tablespoons of the chicken mixture into the center. Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight. If desired, place a toothpick in it to hold, then arrange on a plate. Cover the plate with plastic wrap and freeze for at least 6 hours. (or overnight).

Make the dip by combining all ingredients in a bowl. Spoon into container and refrigerate until needed.

Preheat frying oil to 375 degrees F.

Deep fry the egg rolls in the hot oil for 12-15 minutes, until golden brown. Place on a warm plate lined with paper towels to drain.

Slice each egg roll diagonally and serve with dipping sauce.