Made with fresh ingredients and wrapped in a thin egg roll wrapper, these egg rolls are better than the restaurant ones. Serve with a creamy Avocado Ranch dressing for a creamy and crunchy bite.
Combine chicken, cheese, corn, black beans, red onion, red bell pepper, taco seasoning in a mixing bowl. Set aside.
Note: You want the chicken diced into small bite size pieces so all the ingredients are about the same size. For a spicier version, add finely diced jalapeños or green chiles.
Place an egg roll wrap on the counter with a corner facing toward you. Add 2 Tablespoons of filling just below the center and fold the bottom corner up and over the filling. Lightly press corner down.
Fold one side and lightly press the corner to seal the fold. Repeat on other side. Moisten your finger in water and moisten the top seam. Flip egg roll over until completely wrapped and sealed. Transfer to plate, seam side down. Repeat until all egg rolls have been wrapped. Place the egg rolls in the freezer for 15 minutes to set.
Add enough canola or vegetable oil to a frying pan to cover two-thirds of the egg roll. You're not submerging the egg rolls. You may need to fry the egg rolls in batches. Don't overcrowd the pan or the oil temperature will drop and the egg rolls won't crisp properly.
Fry on one side until the edges are golden, turn and fry on other side until golden crisp. Egg rolls will take about 5 minutes per batch. It's important to use tongs to handle the egg rolls when placing in the pan, turning and removing. Tongs will give you a better grip without piercing the egg rolls.
Transfer onto a paper bag to drain excess oil.
In a food processor, blitz ranch dressing, Hass avocado, fresh cilantro, a good pinch of kosher salt and black pepper until smooth. If the sauce is too thick, add a teaspoon of water at a time until it reaches desired consistency.
If making ahead, once flash frozen for 15 minutes, transfer the egg rolls to a freezer safe bag and freeze up to 3 months or until ready to enjoy. Thaw slightly before frying.