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1 1/2 cups vegetable oil

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3 ripe, Fresh California Avocados seeded, peeled and diced

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1/4 cup minced red onion

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1/4 cup sun-dried tomatoes drained and diced

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1/4 cup fire-roasted corn kernels drained

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2 Tbsp. chopped cilantro

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1/4 tsp. salt

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10 egg roll wrappers

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1 large egg beaten

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1 cup Avocado Ranch (see make-ahead recipe below)

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1/2 ripe, Fresh California Avocado seeded and peeled

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1/2 cup ranch dressing

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.