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5 Fresh California Avocados*, peeled, pitted, sliced

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36 egg roll wrappers

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2 eggs, beaten (for egg wash)

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As needed vegetable oil for frying

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3 cups pico de gallo (salsa fresca)

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1 1/2 cups chipotle buttermilk ranch dressing

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1 3/4 ground pork

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3 1/2 Tbsp. chili powder

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2 1/2 Tbsp. Paprika

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3 1/2 tsp. salt

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2 tsp. ground black pepper

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2 tsp. ground cumin

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2 Tbsp. minced garlic

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1/2 cup white vinegar

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2 3/4 cups black beans (19 oz.)

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2 3/4 cups corn kernels (16 ½ oz.)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.