Cut chicken into 2-inch-wide strips and place in an 8×8-inch baking dish.
Sprinkle 2 tsp. cumin and 2 tsp. garlic powder over the chicken then drizzle with 1 Tbsp. oil.
Toss to coat then bake chicken for 15-20 minutes or until the internal temperature reaches 165°F.
Remove from the oven and allow to cool. Once cooled, chop into small pieces that are about the same size as the beans and corn.
Meanwhile, heat the remaining 1 Tbsp. oil in a large skillet over med-high heat for 1-2 minutes.
Add the bell pepper, jalapeno and red onion the skillet. Sauté for 4-5 minutes or until the vegetables are softened.
Turn off the heat and stir in the remaining cumin and garlic powder, chopped chicken, beans, corn, salt and pepper. Stir until well mixed then stir in the cheese.
Have a small dish of water near you and place an egg roll wrapper on a cutting board or clean work surface with one corner pointed toward you.
Place ¼ cup of the chicken mixture on the lower third of the wrapper.
Take the corner nearest to you and fold it over the filling. Make about a half roll toward the opposite end and then fold in the left and right sides. Use your fingers or a pastry brush to apply a light amount of water to the exposed part of the wrapper then continue to roll up. Set aside and repeat with the remaining wrappers and filling.
In a medium, heavy-bottomed saucepan or a deep fryer, add enough Crisco® All-Vegetable Shortening so it’s 3 inches deep when melted.
Heat over medium heat for 10 minutes and check the temperature. You want it to be between 350°F and 360°F. Adjust the heat as needed to maintain this temperature.
Once heated, add egg rolls, one at a time by lowering them into the hot oil with a pair of tongs. Allow the outside of the egg roll to start to bubble before releasing it from the tongs.
Add more egg rolls but be careful not to crowd them.
Cook 2-3 minutes or until golden brown then remove from the oil and drain on a paper towel lined plate.
Repeat with remaining egg rolls.
If serving immediately, keep cooked egg rolls on a baking sheet in a 200°F oven while finishing the batches.
Serve with avocado dipping sauce or your favorite dipping sauce.
Avocado Dipping Sauce
In a blender or food processor, combine all the ingredients and puree until smooth. To store, press plastic wrap directly on top of the dip and refrigerate.
