INGREDIENTS
8
egg roll wraps (6-inch squares)
1
grilled chicken, breast diced 3/8-inch
2
large roma tomatoes, seeded and diced 1/4-inch
1/4 cup
cooked bacon, chopped (1-2 strips)
2/3 cup
monterey jack cheese, grated
1
medium Hass avocado, ripe peeled pitted and sliced
2
large eggs
2 tbsp
cold water
2 tbsp
cornstarch
2 cups
vegetable oil
1/2 cup
ranch dressing
1/4 cup
mayonnaise
1 tbsp
hot sauce
1 1/2 tsp
hot sauce