Step 1

Season chicken with salt and black pepper.  Brush the olive oil onto the chicken breast.  Grill on a medium hot grill.  Cook for 5 to 7 minutes on each side.  Chop the chicken into small pieces. Set chicken to the side.

Step 2

Saute red pepper until just tender.  Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture.  Add taco seasoning.  Heat through.

Step 3

Place equal portions of filing to the tortillas, equal portions of chicken, and top with cheese.  Fold in the ends of the tortilla and roll up.  Make sure to roll the tortillas very tight. Pin with toothpicks to secure.

Step 4

In a large pot add enough vegetable oil to cover the bottom of the pan by 4 inches.   Heat to 350 degrees.   Deep fry the egg rolls until they are golden brown.   This should take 7 to 8 minutes.  When golden remove from oil, and place on a wire rack.

Step 5

Prepare a package of Ranch dressing mix with 1/2 cup mayonnaise, and 1/2 cup buttermilk.   Add 1/4 cup of mashed avocado to the mixture.   Pulse mixture in a blender until the dipping sauce is just blended.