Baked Southwestern Egg Rolls with Avocado-Ranch Dip

Ingredients

• 1 10-ounce package frozen chopped spinach
• 2/3 cup drained canned black beans
• 1/2 cup frozen corn
• 1/2 cup minced fresh red bell pepper
• 1/2 teaspoon chili powder or chipotle powder
• 2 cups shredded cooked rotisserie chicken or 1 pound cooked chicken breasts (see cooks' notes below)
• 1 cup shredded pepper jack, Monterey jack or Cheddar cheese
• 16 egg roll wrappers (from 1 16-ounce package)
• 1/4 cup water
• 2 tablespoons canola oil or vegetable oil
• 1 large ripe avocado
• 1/2 cup plain Greek yogurt or sour cream
• 1 1-ounce envelope ranch dressing mix
• 1 cup whole milk or reduced fat milk