• Heat 1 TBS cooking oil in a large skillet over medium high heat. Stir in diced bell pepper and onion and cook until softened. Add and stir in garlic and cook an additional 1 minute. Stir in chopped cooked chicken, corn, tomato, cilantro, cheese, and 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp black pepper, and 1/2 tsp salt until combined and heated through. Remove from heat.
• Lay an egg roll wrapper on a clean work surface with one point facing you (in the shape of a diamond). Wet all 4 edges of wrapper with water.

  Place 3 TBS of chicken mixture in the center of egg roll wrapper. Bring the point of wrapper (closest to you) up and over the mixture tucking it under the filling. Pull in the sides as you are rolling the egg roll wrapper tightly. Place on a plate and finish wrapping the rest of egg rolls until all mixture is used up.
• In a large pot or Dutch Oven heat approx. 1 inch of canola oil to a medium high heat (thermometer temp 350 degrees).
• Place 3-4 egg rolls in the heated oil at a time carefully. Turning them every minute or so until they are golden brown and crispy on the outside.
• Take them out and allow to drain on a wire rack that's placed on a foil lined baking pan. Finish frying up the remaining egg rolls.

Avocado Sour Cream Dipping Sauce

• In a medium bowl mix together all ingredients listed for the dipping sauce. Serve up along side the crispy egg rolls. Enjoy.