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Ingredients
Scale
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons milk
- 4 avocados, peeled, pitted, and diced
- 1/2 cup cooked shredded chicken
- 1/3 cup shredded Monterey Jack cheese
- 1/3 cup sundried tomatoes, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cayenne pepper
- 12 egg roll wrappers
- Cooking oil for frying
Instructions
- Prepare the ranch dip by mixing mayonnaise, sour cream, dried herbs, garlic powder, onion powder, salt, pepper, lemon juice, and milk.
- In a bowl, combine diced avocados, cooked chicken, Monterey Jack cheese, sundried tomatoes, and seasonings.
- Fill each egg roll wrapper with the filling and seal with water.
- Heat oil to 350°F (175°C) and fry the egg rolls until golden brown.
- Serve hot with ranch dip.
Notes
Ensure the oil is hot for a crispy texture.
Avoid overcrowding the pot to maintain proper frying temperature.
Using fresh ingredients enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg