Egg roll wrappers are filled with diced avocados, sun-dried tomatoes, and corn then pan-fried until golden and served with a delicious, creamy avocado-ranch dipping ranch sauce
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Add onion, sun-dried tomatoes, corn, cilantro, avocado, and salt to a large bowl and gently toss with a spoon to combine.
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Lay out an eggroll wrapper, brush the edges with egg wash, and spoon some avocado mixture into the center of the wrapper.
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Fold the edges of the wrapper around the filling.
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Pan fry eggrolls in preheated oil for 15-20 seconds per side then drain on paper towels.
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Mash avocado and mix well with ranch dressing to create the dipping sauce.
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Slice eggrolls in half on the diagonal and serve with the avocado ranch for dipping!
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