Step 1

Preheat your grill as hot as possible. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking

Step 2

Set the chicken aside to cool at room temperature and then dice into very small cubes.

Step 3

Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender. Don't overcook them.

Step 4

Add the diced chicken, corn, beans, spinach, jalapeno's, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.

Step 5

Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture. Stir in until evenly distributed and melting.

Step 6

Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds. This is to steam and make them pliable.

Step 7

Place 1/5 of the chicken mixture onto the lower 1/3 of the the tortilla, centered from side-to-side.

Step 8

Fold in the sides of the tortilla and then roll up as tight as possible. Weave a toothpick through the loose flap and place seam-side down on a plate.

Step 9

Continue with the remaining tortillas and chicken mixture and cover the egg rolls with plastic wrap. Then place in the refrigerator for several hours. If you can, leave them overnight.

Step 10

Deep fry the egg rolls at 375° for 6-7 minutes or until golden brown.

Step 11

Drain on a wire rack or paper towel and cut at a slight diagonal angle before arranging on plate with the a small bowl of the avocado dipping sauce in the middle.