INGREDIENTS
3
Avocados from Mexico
1/3 cup
sundried tomatoes in oil, drained and chopped
3 tbsp
finely minced red onion
2 tbsp
minced cilantro
9
eggroll wrappers
Vegetable oil, for frying
1/2 cup
mayonnaise
1/2 cup
sour cream
1 tbsp
dry ranch seasoning
1 clove
garlic, finely minced or grated
2
chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce
1 tbsp
chopped cilantro