These crispy rolls are packed with a flavorful chicken and vegetable filling, served with a creamy avocado dipping sauce.
Heat a skillet over medium heat and cook the chicken until fully cooked, about 5 minutes per side.
Ensure the chicken is cooked through but not overdone to keep it juicy.
Dice the cooked chicken and return it to the skillet.
Let the chicken rest for a minute before dicing to retain its juices.
Add the carrots, green onions, bell pepper, corn, black beans, spinach, cumin, salt, and pepper to the skillet. Cook until vegetables are tender.
Stir frequently to ensure even cooking and prevent sticking.
Place a portion of the filling onto each egg roll wrap, fold the sides, and roll tightly. Seal with a flour and water paste.
Use a damp cloth to keep the wraps pliable while assembling.
Fry the rolls in hot oil until golden brown, about 3 minutes per batch.
Ensure the oil is at the right temperature to avoid soggy rolls.
Mash the avocados in a bowl and mix with mayonnaise, sour cream, buttermilk, garlic powder, and salt.
Prepare the sauce in advance to let the flavors meld.
Serve the rolls hot with the dipping sauce on the side.
Garnish with chopped cilantro for a fresh touch.
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