8 Egg roll wrappers
1 chicken breast cooked and diced 3/8 inch thick
2 Roma tomatoes seeded and diced
¼ cup bacon cooked and chopped b
2/3 cup Monterey Jack Cheese grated
1 medium avocado diced
2 Tablespoons cold water
2 Tablespoons corn starch
2-3 cups Vegetable Oil
4 large sprigs Italian Parsley
1 ¼ cup ranch dressing
¼ cup mayo
1 tablespoon hot sauce
Place egg roll wrappers on a dry , flat surface with one corner pointing up toward you… like a diamond, not a square.
Distribute chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 ½ inches to 2 inches wide and 5 inches long.
Make sure the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado into slices among the egg rolls placing them on top of the cheese with the longer skin side facing toward you.
Stir the eggs in a small bowl to liquefy. Add 2 Tablespoons of cold water and beat with a fork until evenly mixed.
Working with one egg roll at a time, lightly brush egg wash over ½ inch of each side of the wrapper. Fold the corner closet to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
Line a 9 x 13 inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
Heat the oil to 375 degree in a deep 10 inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 ½ minutes. Turn with tongs and fry for another 1 to 1 ½ minutes or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in a half diagonally and garnish each pair with a sprig parsley.
Make Ranchito sauce by whisking ½ cup of ranch dressing with the mayonnaise and hot sauce. Serve the egg rolls with the Ranchito sauce in the bowl and the remaining ¾ cup ranch dressing in another bowl on the side for dipping.