Tex-Mex Egg Rolls

Ingredients:

Egg rolls

• 2 boneless, skinless chicken breasts (about 450g)
• 2 tbsp. l. rapeseed oil (canola)
• Half a red bell pepper, finely chopped (about 1 cup)
• 0.5 cups canned black beans, rinsed
• 0.5 cup frozen corn, defrosted
• 1/4 cup tightly packed frozen chopped spinach, thawed and squeezed dry
• 1 tsp ground cumin
• 0.5 tsp chipotle powder
• 1/4 tsp cayenne pepper
• 170 g of grated Monterey Jack cheese
• 1/4 cup pickled jalapeño peppers, finely chopped
• 2 tbsp fresh parsley leaves, chopped
• 2 green onions, thinly sliced
• Rapeseed oil, for deep-frying
• 8 wheat tortillas, 20 cm in diameter.
• Special equipment: deep-fry thermometer, 24 wooden toothpicks

Avocado dip

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons white distilled vinegar
• 1/4 tsp granulated garlic
• 1/4 tsp onion powder
• 1 large avocado, cut in half
• 1/4 tsp. dried dill
• 1/4 tsp dried parsley

Preparation:

1. Sauce:
   
   Combine mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt, and some freshly ground black pepper in a blender. Blend until smooth.
2. Transfer to a medium bowl and toss with dill and parsley. Season with salt and pepper if needed. The texture should be similar to ranch dressing. If the dressing is very thick, thin it with 1-2 tablespoons of water. Cover with plastic wrap and refrigerate until ready to serve.
3. Egg rolls:
   
   Heat a grill pan over medium heat for 5 minutes. Rub the chicken breasts with 1 tablespoon of vegetable oil and season generously with salt and black pepper. Grill the chicken until grill marks appear, about 8 minutes.
4. Flip and continue grilling until deep grill marks appear on the other side and the internal temperature reaches 165°F (74°C) on a meat thermometer, about 8 more minutes. Transfer the breasts to a cutting board, let cool slightly, and then cut into small pieces.
5. Heat the remaining 1 tablespoon vegetable oil in a medium skillet. Add the bell pepper, a pinch of salt, and some freshly ground black pepper and cook, stirring, until the vegetables are crisp-tender, 2 to 3 minutes. Add the beans, corn, spinach, cumin, chipotle powder, cayenne pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until the vegetables and beans are coated with the spices and heated through, about 2 minutes.
6. Transfer to a large bowl and stir in the chicken, pickled jalapeño, parsley, and green onions. Taste and season with salt if needed. Let the filling cool completely.
7. Place the tortillas on a large microwave-safe plate and cover with a damp paper towel. Warm the tortillas until they become more pliable. Place one warm tortilla on a clean, flat surface (cover the remaining tortillas with damp paper towels) and spoon 1/2 cup of the filling into the center.
8. Spread the filling in a 11 cm (4.5 in) strip. Fold the bottom of the tortilla (the part closest to you) tightly over the filling, fold both sides inward, then roll the tortilla so the filling is completely covered. Secure the seam with three toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling, and toothpicks.
9. Meanwhile, attach a deep-fry thermometer to the side of a large Dutch oven or saucepan, fill halfway with oil, and heat over medium heat to 350°F (175°C).
10. Fry the egg rolls in two batches until golden brown all over, about 5 minutes per batch. Remove toothpicks from the egg rolls, cut them in half diagonally, and transfer to a large platter. Serve with avocado sauce.