1 package large wonton wrappers 1 egg plus 2T water beaten 2 chicken breasts 1 diced tomato 6 cooked and crumbled turkey bacon 1 diced avocado 8 oz shredded pepper jack cheese 4 chopped green onion
Dice chicken breast into small pieces. Heat 2T oil in skillet and sauté chicken with a pinch of salt, pepper and 1 clove of garlic. Remove from heat and set aside. Heat 2 cups of canola oil in a deep pan on med to med high heat. To assemble the egg rolls, lay the wrapper on a flat surface. In the center of the wrapper add 2T of the pepper jack cheese, chicken, tomato, green onion, bacon and avocado. Starting with the corner, fold over the filling, fold in the two sides, and roll up. Dredge the egg roll in egg wash and fry in the heated oil. Turning consistently, making sure they brown on all sides. Let cool and drain on a paper towel. To serve cut egg roll diagonally. Serve with spicy ranch dip. Enjoy!!