In a skillet over medium heat, warm 1 tablespoon of olive oil. Add 1 diced red bell pepper and sauté for 3–4 minutes until softened.

Next, add 2 diced green onions, 1 diced jalapeño, 1 cup of corn, 1 can of rinsed black beans, and 1 cup of chopped frozen spinach to the skillet. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt to taste. Cook for an additional 3–4 minutes.

Transfer the vegetable mixture to a large bowl and let it cool slightly. Fold in 2 cups of shredded, cooked chicken and 1/2 cup of chopped cilantro. Finally, mix in 1 cup of shredded Monterey Jack cheese.

Lay an egg roll wrapper on a clean surface. Spoon about 1/4 cup of the filling onto the wrapper. Fold the bottom over the filling and tuck in the sides, rolling tightly.

In a deep fryer or pot, heat oil to 375°F (190°C). Fry the eggrolls for about 3–4 minutes or until golden brown. Drain on paper towels.

Prepare your dipping sauce by blending together 1 cup of ranch dressing, 1 mashed avocado, 1/2 cup of buttermilk, 2 tablespoons of lime juice, and a sprinkle of garlic and onion powder.

Serve your warm, crispy Chili's Southwest Eggrolls immediately with the creamy avocado ranch dipping sauce.