In a small bowl, whisk together mayonnaise, hot sauce and 1/2 cup ranch dressing. Set aside. This can be done in advance. Store, covered, in the refrigerator, until ready to use.

Bake or grill chicken breasts to an internal temperature of 165°F. Set aside to cool. Shred or cut into bite-sized pieces. This, too, can be done in advance. Store, covered, in the refrigerator, until ready to use.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin. Slice flesh into 16 wedges.

Place one egg roll wrapper on the counter, one corner pointing toward you in a diamond (not square) shape.

Stack one-eighth of the chicken, tomatoes, bacon and cheese in a line across the lower third of the wrapper, being careful to leave at least 1-inch between the filling and each edge of the wrapper.

Top with 2 slices avocado.

Fold the lower third of the wrapper over the filling. Gently pull back to tuck into a tight bundle.

Paint egg wash along the remaining edges of the wrapper. Fold sides of wrapper over filling. Roll up and press egg-washed edges firmly to seal.

Dust a tray or baking sheet lightly with cornstarch; place finished egg roll, seam side down, on the tray.

Repeat with remaining egg roll wrappers and ingredients.

Heat oil in a deep skillet to 375°F.

Carefully place egg rolls 2 or 3 at a time, do not crowd, into hot oil. Fry 1 1/2 minutes on each side, or until golden brown.

Remove from oil and place on a paper towel-covered plate to drain.

Continue with remaining egg rolls.

Serve with Ranchito Sauce and plain Ranch Dressing for dipping.