INGREDIENTS
8 6-inches
egg roll wraps
1
chicken
2 larges
roma tomatoes
1/4 cup
cooked bacon
2/3 cup
monterey jack cheese
1 medium
hass avocado
2 larges
eggs
2 tbsp
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