Crispy Avocado Egg Rolls with Avocado Ranch Dipping Sauce

Crispy Avocado Egg Rolls Instructions:

1. Heat oil in a large, deep skillet (about 10-in.) over medium heat until hot but not smoking. You want enough oil to cover the egg rolls halfway.
2. While oil is heating, add avocado, red onion, tomatoes, corn kernels, cilantro and salt to a large bowl. Toss gently with a spoon to combine.
3. Lay an egg roll wrapper on a cutting board with the corner facing you and brush egg onto edges of egg roll wrapper. Spoon about a Tbsp. and a half of avocado mixture onto wrapper closest to the bottom. Tuck the outer edges of the wrapper in over filling, then bottom edge and roll wrapper to encase filling. Repeat this process until all filling has been used.
4. Working in batches of 5, use tongs to place egg rolls in hot oil, sealed side down. Cook for about 15-20 seconds, or until golden and crispy.
5. Use tongs to flip egg rolls to the other side and cook for another 15-20 seconds then place egg rolls on a paper towel-lined plate.
6. Repeat this process with each batch of egg rolls.
7. To serve, slice rolls in half diagonally and arrange around the dipping sauce cup. Enjoy!

Avocado Ranch Instructions:

1. Place avocado into a small bowl and mash with a fork. Add ranch dressing and whisk ingredients to combine. The sauce should have a thick, creamy consistency. Some small chunks of avocados will remain.
2. Transfer dipping sauce into a small bowl and place in the center of a large plate to serve.

Serving Suggestion:  Double the Avocado Ranch recipe and add fresh vegetables cut for dipping along with the Crispy Avocado Egg Rolls for a larger appetizer platter.

Beverage Pairing:  Pair with a glass of water.