In a small bowl, combine mayonnaise, hot sauce, ranch dressing, powdered saffron, chopped cashews, and fresh cilantro. Stir well until all ingredients are thoroughly mixed. Refrigerate the sauce until ready to serve.

Cook the chicken breasts by baking or grilling them until they reach an internal temperature of 165°F. Once cooked, set them aside to cool slightly.

Use two forks to shred the chicken into bite-sized pieces. Set aside until ready to assemble the egg rolls.

Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the avocado flesh from each half.

Slice the avocado flesh into thin wedges. Set aside for assembling the egg rolls.

Lay one egg roll wrapper on a clean work surface in a diamond shape, with one corner pointing towards you.

Place a small portion of shredded chicken, diced tomatoes, minced red onion, bacon pieces, and shredded Monterey Jack cheese in a line across the center of the wrapper.

Arrange two slices of avocado on top of the filling ingredients.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly towards the top corner.

Use a bit of egg wash to seal the top corner of the wrapper and prevent it from unraveling during frying.

Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches 375°F.

Carefully place the assembled egg rolls, seam side down, into the hot oil, making sure not to overcrowd the pan.

Fry the egg rolls for about 2-3 minutes on each side, or until they turn golden brown and crispy all over.

Use a slotted spoon to remove the fried egg rolls from the oil and transfer them to a paper towel-lined plate to drain off any excess oil.

Serve the freshly fried avocado egg rolls hot, alongside the prepared Ranchito Sauce and extra ranch dressing for dipping.

Garnish with fresh cilantro leaves or additional chopped cashews, if desired.

Enjoy the delicious combination of flavors and textures in every bite!