Step 1

Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sliced onion, saute until the chicken is cooked through. Add in the garlic, red pepper, and jalapeno and cook for 1 minute before stirring in the black beans, corn, rice, tomatoes, cumin, chili powder, salt, smoked paprika, and black pepper.

Step 2

Remove the pan from the heat and add in the shredded cheddar cheese, Monterry jack, and mashed avocado. Stir to combine.

Step 3

Line a baking sheet with parchment paper for assembly and spray with cooking spray. Place an egg roll wrapper on the sheet with one of the points facing towards you. Scoop approximately ¼ cup of the filling onto the lower third of the wrapper.

Step 4

Lightly brush the top corner of the wrapper with water to seal. Fold the bottom corner of the wrapper over the filling.

Step 5

Then tuck the corner in tight on the other side of the filling.

Step 6

Fold in both corners as you roll the spring roll towards the top corner. Press firmly to seal. Repeat for the remaining wrappers and filling.

Step 7

Heat oil in a large pot or dutch oven to 350°F over medium high heat. Once hot, carefully place the spring rolls into the oil and cook, rotating occasionally until the wrapper is golden brown.

Step 8

Remove cooked spring rolls to a paper towel lined plate to drain.

Step 9

To bake these spring rolls instead of frying, space evenly on a parchment lined baking sheet, brush the spring rolls with oil and bake at 425°F for 15 minutes, flipping halfway through until crispy and golden brown.

Step 10

To prepare the dipping sauce, combine the sour cream, mayonnaise, milk, ranch seasoning, cilantro, lime juice, and hot sauce in a small bowl. Cover and refrigerate until needed.