Southwest Avocado Egg Rolls

These Southwest Avocado Egg Rolls are filled with corn, black beans, and fresh California Avocados. A crispy, creamy way to celebrate June as California Avocado Month and peak California Avocado season. So go grab some locally grown California Avocados, and give this recipe a try.
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Southwest Avocado Egg Rolls
Ingredients:
For the Egg Rolls:
* 1 small red bell pepper, finely diced
* ½ cup red onion 
* 1 cup frozen corn kernels
* 1 1/2 cups canned black beans, drained and rinsed
* ¼ cup sun dried tomatoes 
* 2 ripe, Fresh California Avocados, diced
* 3 tablespoons chopped fresh cilantro
* 1 cup shredded chipotle cheddar or pepper jack cheese
* 8 egg roll wrappers
* Salt and pepper, to taste
* Frying oil (for deep frying) or cooking spray (for baking)
For the Avocado Ranch Dipping Sauce:

* 1 ripe, Fresh California Avocado
* ½ cup sour cream
* ¼ cup mayonnaise
* 3 tablespoon lime juice
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon garlic powder
* Salt and pepper, to taste
Instructions:

Prepare the Filling:
1. In a large skillet with cooking spray and sauté the diced red bell pepper and red onion over medium high heat for 2-3 minutes until slightly softened.
2. Add the corn kernels, black beans, and sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes until the corn is heated through and everything is combined. Remove from heat and let the mixture cool slightly.
3. In a large mixing bowl, combine the cooled vegetable mixture with the diced avocados, chopped cilantro and shredded cheese. Season with salt and pepper to taste. Gently toss to combine, keeping the avocado slightly chunky for texture.
Assemble the Egg Rolls:
1. Place an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
2. Spoon approximately 2 heaping tablespoons of the filling into the center of the wrapper.
3. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly to enclose the filling. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
Cook the Egg Rolls:
* For Deep Frying: Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry the egg rolls in batches for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels or cooling rack.
* For Baking: Preheat the oven to 425°F (220°C). Place the egg rolls on a baking sheet lined with parchment paper. Lightly spray or brush the tops with oil. Bake for 12-15 minutes, turning halfway through, until golden and crispy.
Prepare the Avocado Ranch Dipping Sauce:
1. In a blender or food processor, combine the avocado, sour cream, mayonnaise, lime juice, cilantro and garlic powder. Blend until smooth.
2. Season with salt and pepper to taste.
Serve:
Serve the hot egg rolls with the avocado ranch dipping sauce on the side.