baked latino eggrolls

1 skinless boneless chicken breast grilled or cooked on skillet and cubed
1/4 cup minced green onion, 1/2 cup minced red bell pepper
1/2 cup corn, 1/2 cup black beans, 1/2 tsp ground cumin
3/4 cup Monterey Jack cheese, 1 package of eggroll wraps

Grill or cook chicken and cut into small pieces, set aside. In a skillet, saute onion and bell pepper with olive oil. Then add chicken, corn, and black beans. Add cumin. Stir until combine. Remove from heat. Put about 1/4 cup mixture on an eggroll, sprinkle cheese on top, and roll up like instructions show. Repeat until mixture is used up. Place eggrolls on a lightly greased baking sheet and baste top with olive oil. Put in oven at 450 F for about 10-12 minutes or until eggrolls are golden brown and crispy. I serve with avocado dipping sauce on a bed of greens.

For sauce use 1 large avacado, 2 spoonfuls of sour cream, juice of one lime, a pinch of garlic salt, and paprika. Pulse in food processor until smooth.