Southwestern Egg Rolls with Chipotle Ranch Sauce

Another one of my favorite tailgatin' recipes are my Southwestern Egg Rolls. They are filled with yummy, mexican goodness, fried to crispy, golden perfection, and smothered in a spicy, creamy dipping sauce. Like what doesn't sound good about that? Ok so maybe I won't be able to eat for the next week, but it will be totally worth it.

Southwestern Egg Rolls with a Chipotle Ranch Dipping Sauce

For the Chipotle Ranch Dipping Sauce:
1/2C Ranch Dressing
2T Chipotle Peppers in Adobo Sauce
1t Garlic, Chopped
Salt & Pepper to taste

For the Southwestern Filling:
Olive Oil
1C Onion, Chopped
1C Corn (can be canned, fresh or frozen)
1C Black Beans, Rinsed & Drained
1C Rotel Tomatoes
1/2C Green Onions, Chopped
1/2C Roasted Red Peppers, Chopped
1/4C Pickled Jalapenos, Chopped
2C Rotisserie Chicken, Shredded (can also be ground or cubed)
1T Cajun Seasoning
1t Cumin
Salt & Pepper

For Egg Rolls:
3C Peanut Oil
1 Package Wonton Wrappers
3T Water
1/2C Corn Starch

1. Pour oil into a deep fryer or deep pot and bring up to 375 degrees.
2. In a food processor, pour in the ranch, chipotle peppers, garlic, salt, and pepper. Blend on high until incorporated and creamy. Pour into a bowl and place in the refrigerator until the egg rolls are ready (the longer the better actually, it allows the flavors to really meld together).
3. Meanwhile, sautee the chopped onion on medium-high heat for about 3 minutes. Next add in the corn, beans, tomatoes, jalapenos, peppers, and green onions. Cook this mixture together at a medium heat until soft and cooked, about 5-10 minutes. Pour this mixture into a strainer and let drain & cool for about 20 minutes. In a medium mixing bowl, add chicken and cooled filling mixture. Add the seasonings and stir together.
4. Lay out the wonton wrappers in a diamond facing you. With your finger brush the edges on the wrapper to make them seal. Put about 3 spoonfuls of the filling in the middle of the wrapper. Fold over the south corner of the egg roll over the filling. Next, tuck in the edges and then continue to roll over until it is a tight roll. Seal the last corner with some water again.
5. Put some corn starch on a plate and roll the egg rolls in the corn starch, then lightly dust off excess.
6. Place egg rolls seal down into the fryer, and fry for roughly 5 minutes, until crunchy and golden brown.
7. Cut the egg rolls in half and serve with the dipping sauce.

**P.S. We decided to try and bake the egg rolls in the oven to save on calories and well expenses (buying a big container of oil is not cheap). They actually turned out really well. They were pretty crunchy, and not half bad for something that is typically deep fried. So if you want, bake them at 425 for about 5 minutes on each side (10 minutes total), or until they are crunchy and brown.