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1
Add cream cheese, sour cream, avocado, garlic clove, lime juice, onion powder, salt, and cilantro to a blender. Blend until smooth, then transfer to a bowl. Taste and adjust salt as needed, then refrigerate until ready to serve.
2
Heat a little oil in a pan over medium-high heat. Once hot, add diced chicken and all the spices. Mix and cook for 3 minutes until the chicken is fully cooked, then remove from the pan.
3
Add a bit more oil to the same pan, then sauté the onion, bell pepper, and jalapeño for a couple of minutes. Add tomato, cilantro, minced garlic, and chipotle, mix and cook for 1 minute.
4
Add the corn and black beans, mix and cook for 1 minute. Return the cooked chicken to the pan and mix everything together. Taste and adjust salt as needed, then turn off heat and allow the filling to cool.
5
Take an egg roll wrapper and place cheese and about 2 spoonfuls of filling in the center. Wet the edges with water, fold into an envelope shape, and seal the edges. Fold one more side, making sure everything is completely sealed so cheese doesn't leak while frying. Add more water to finalize the seal, then roll tightly. Repeat with remaining wrappers.
6
Heat oil in a pan over medium heat until it is hot. Carefully place the egg rolls in the oil and fry until they are golden brown all around. Remove from the oil and place on paper towels to drain. Repeat with the remaining egg rolls.
7
Once the egg rolls have cooled slightly, serve with the avocado sauce and enjoy.
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