Combine the spices in a bowl and mix well.

Finely chop the chicken, red bell pepper, onion, and cilantro in very small pieces. Everything should be roughly the same size.

The spinach should be thawed and squeezed of water, so it’s very dry. Then chop it finely as well.

Use a large skillet over medium-high heat. Add cooking oil and saute the chicken until it’s nearly cooked through. Then add all the filling ingredients and the spice mix. Stir it all together.

Allow it to cook for about 3 minutes, stirring occasionally, then turn the heat to medium-low. Add the cheese and stir to combine. Allow it to slowly melt into the mixture.

Add the filling to the wonton wrappers (or flour tortillas). Be sure not to overstuff the wrapper.

To roll, place the wrapper on a flat surface, fold the left and right edges over the ingredients on each end. Fold the flap closest to you over the top of the ingredients. Press the flap firmly against the filling and roll the wrap up tightly.

Once the wrapper is filled and rolled, give it a light squeeze to compact the ingredients together.

Heat the oil in a heavy skillet until it reaches 375 degrees. Add the eggrolls to the pan and fry on all sides for approximately 3 minutes. Keep a watchful eye so it doesn’t burn.

Remove to a wire rack to cool. Slice in half at a diagonal to serve.

To make the dipping sauce, add Ranch dressing and avocado to a blender or food processor. Blend for one minute. Serve in a small bowl.