The chimichurri sauce can be prepared first; even several days in advance. Simply place all the sauce ingredients into a food processor and pulse into a chunky sauce. Full video recipe linked in blog post above. Watch my video recipe for more details.
Prepare the chicken next. Cube the chicken into small pieces. Preheat a large frying pan over medium/high heat and add a splash of oil. Add the chicken and diced onion, then season with a generous amount of salt, black pepper and the smoked paprika. Fry for 5 to 7 minutes, until the chicken is cooked through. Transfer the chicken into a large mixing bowl.
Into the mixing bowl, add the cubed avocado (1-cm pieces), green onion, cheese, lime juice, Worcestershire, and seasonings. Also add the 1/4 cup chimichurri sauce. Use a spatula or a gloved hand to combine all the ingredients together.
To assemble the egg rolls, place a generous amount of the filling onto the egg roll wrapper, in the center. Fold over the bottom first, then the sides. Moisten the edges of the wrapper with water to seal the dough, then gently finish rolling the egg roll.
Preheat 6 to 8 cups of canola or vegetable oil in a medium sized sauce pot to 325F to 350F (160C-180C). The oil needs to be super hot; use a thermometer. Fry the egg rolls 3 to 4 at a time for 3 to 4 minutes, until they are a rich golden brown color. Remove them gently using kitchen tongs and place onto a tray lined with paper towels to absorb the excess oil. Serve warm with the remaining chimichurri sauce as a dipping sauce.