Fill a deep skillet with a couple inches of vegetable oil and begin to heat over medium heat, aiming for a temperature of 375 degrees

Crack the egg into a small bowl and whisk with a splash of water to make your egg wash.

Lay an egg roll wrapper on a plate in front of you with a corner facing you. Using a pastry brush or your finger, brush the egg wash along all 4 sides of the wrapper.

Place a bit of the chicken, cheese, bacon, tomato, and avocado into the lower third of the wrapper, being sure not to over fill and leaving about an inch gap from the sides of the wrapper.

Fold the corner closest to you up towards the corner farthest from you, tucking the filling into a tight bundle. Fold the side corners over towards one another and the roll towards the farthest corner until all the corners are sealed.

Set aside and repeat with remaining rolls

Working in batches of about 2-4 rolls (depends on the size of your pan), carefully add the egg rolls into the hot oil. Cook for about 1-2 minutes until golden brown before flipping to other side and cooking for an additional 1-2 minutes.

Carefully remove egg roll and transfer to paper towel lined plate to drain excess oil.

Repeat with remaining egg rolls.

Serve while hot