Guacamole Egg Rolls with Chipotle Ranch

Instructions

1. Step 1: In a large bowl, mash the diced avocado with a fork until mostly smooth.
2. Step 2: Add the chopped red onion, jalapeño pepper, lime juice, garlic, salt, and black pepper to the bowl with the mashed avocado. Mix well.
3. Step 3: In a small bowl, mix together the chipotle peppers in adobo sauce, mayonnaise, sour cream, and chopped cilantro to make the chipotle ranch dipping sauce. Refrigerate until ready to serve.
4. Step 4: Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 1 tablespoon of the guacamole mixture in the center of the wrapper.
5. Step 5: Brush the edges of the wrapper with a little water. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
6. Step 6: Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
7. Step 7: Drain the egg rolls on paper towels and serve hot with the chipotle ranch dipping sauce.