1 cup vegetable oil
3 avocados, halved, peeled and seeded
1 Roma tomato, diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers
FOR THE CILANTRO RANCH DIPPING SAUCE:
1/2 cup Mayo
1/2 cup Sour Cream
1 tsp Garlic, minced
juice of 1 lime
1/4 cup chopped cilantro
1 green onion
1/2 of a jalapeno - optional
1/2 tsp salt
1 tbsp Ranch Dressing Mix
To make the cilantro dipping sauce, combine all ingredients in blender or food processing and mix well. Set aside and chill.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with cilantro ranch dipping sauce.