Servings: 8
Calories: 590kcal
Equipment
- 2 bowls
- Fork
- Pan
Ingredients
Ranchito Sauce
- 1/4 cup Mayonnaise
- 1 1/2 tablespoons Hot Sauce of choice
- 1/2 cup Ranch Dressing plus extra for dipping
Egg Rolls
- 2 boneless skinless Chicken Breast halves
- 1 Egg
- 1 Avocado
- Cornstarch for dusting
- Eight 6-inch Egg-Roll Wrappers
- Vegetable Oil for frying
- 2 Plum Tomatoes
- 1/2 cup shredded Monterey Jack Cheese
- 2 slices Bacon
- Ranch Dressing for dipping
Instructions
- In a small bowl, mix the mayonnaise and ranch dressing. Add in the hot sauce and stir until everything is combined. Set aside.
- Place the chicken breasts in a pot of boiling water and cook for 10 minutes or until done. Drain and shred with two forks. Cut the avocado into 1/4-inch cubes.
- In a separate bowl, beat the egg with a whisk. Place the cornstarch in a shallow dish and dredge each egg roll wrapper in it. Set aside.
- Heat 1/2 inch of oil in a large skillet over medium heat. When hot, add one wrapper at a time to the oil and fry for 1 minute, flipping once. Drain on paper towels and set aside.
- In each egg roll wrapper, place 1 tablespoon of the Ranchito sauce, 2 tablespoons of chicken, 1 teaspoon of avocado cubes, 1/4 cup tomatoes, one slice of bacon cut into 1/4-inch pieces, and 2 tablespoons of Monterey Jack cheese.
- Roll up the wrapper tightly, wetting the edges of the wrapper with egg as you go to help seal it shut. Place each egg roll in the hot oil and fry for 3 minutes or until golden brown. Drain on paper towels. Serve with extra Ranch Dressing for dipping.
Video
Notes
- Make sure to fry the egg rolls at a low temperature, as they may burn easily.
- You can also substitute the bacon with ham, turkey bacon, or sausage.
- Feel free to add extra herbs and spices for added flavor.
Nutrition
Calories: 590kcal
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