Avocado Club Egg Rolls Recipe

In a large mixing bowl, combine shredded cooked chicken, diced avocado, diced tomato, shredded Monterey Jack cheese, and crumbled cooked bacon.

Season the mixture with salt and black pepper. Gently mix until all ingredients are evenly distributed. Set aside.

Lay one wonton wrapper diagonally on a clean surface so that it forms a diamond shape.

Spoon about 2 tablespoons of the filling mixture into the center of the wrapper.

Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner. Moisten the top corner with water to seal the roll.

Repeat with the remaining wrappers and filling.

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes per batch.

Remove and drain on paper towels.

In a small bowl, combine mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, and salt.

Whisk until smooth. Refrigerate until ready to serve.

In another small bowl, whisk together mayonnaise and buttermilk until smooth.

Stir in parsley, dill, chives, garlic powder, onion powder, salt, and pepper. Mix well. Refrigerate until serving.

Arrange hot egg rolls on a serving plate. Serve with housemade ranchito sauce and herb ranch on the side for dipping.