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Avocado Egg Rolls with Chipotle Ranch Dipping Sauce
Ingredients
- Egg Rolls
- 3 Avocados from Mexico
- ⅓ cup sundried tomatoes in oil, drained and chopped
- 3 tablespoons finely minced red onion
- 2 tablespoons minced cilantro
- 9 eggroll wrappers
- Vegetable oil, for frying
- Dipping Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon dry ranch seasoning
- 1 clove garlic, finely minced or grated
- 2 chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce
- 1 tablespoon chopped cilantro
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