To make the ranch dip, add mayonnaise, sour cream dill weed, parsley, chives, garlic powder, onion powder, salt, pepper, lemon juice, and milk to a medium bowl. Whisk together to combine. Refrigerate until ready to serve.
Add diced avocado, chicken, cheese, sun-dried tomatoes, garlic powder, onion powder, salt, black pepper, and cayenne pepper to a large bowl. Gently stir to combine all ingredients well.
Fill a small bowl with cold water.
To wrap your egg rolls, start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the water and spread on each edge of the egg roll wrapper. In the corner closest to you, spoon 1 to 1 ½ Tbsp of the avocado chicken filling into the center. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Continue rolling away from you until only the final corner is ready to roll.
Dip your fingers in the water and brush it over the final corner. Finish the roll, brush a little more water along the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.
To fry the egg rolls, fill a pot with 4-5 inches of cooking oil. Heat the oil to 350˚F. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes. Place on paper towels to drain and cool.