Mix mayo, Greek yogurt, milk, and ranch seasoning in a bowl; set aside.

*Make sure you prep all the ingredients before you start making the egg rolls.

Making one at a time, smear about ½ tsp-1 teaspoon ranch sauce in the middle of the egg roll wrapper, top with ¼ slice cheese, slice of Roasted Turkey Breast, bacon, tomato, avocado, and ¼ slice cheese.

Carefully wrap the egg roll, being careful to keep it tight so the ingredients don't fall out (see more specific wrapping directions above). 

Dip your finger in water, then run it along the final/top corner of the egg roll, and press to seal the wrapper.

Heat oil in a large heavy bottom skillet. Once the oil is heated up (about 5 minutes on medium heat), add Turkey Club Egg Rolls to the oil, leaving room around them (probably will need to do 2 batches). After the first side has browned (3-4 minutes), carefully turn over and cook 1-2 minutes on the second side. This side will cook faster so keep an eye on it.

Carefully remove from skillet and set on a paper towel lined plate. Continue cooking egg rolls in batches until they are finished.

Allow the Turkey Club Egg Rolls to cool for 5 minutes. 

Cut them in half diagonally and serve with the delicious homemade ranch dipping sauce if desired.

Spray olive oil on the basket of your Air fryer using a Misto or oil sprayer (not Pam). Place the egg rolls in the air fryer basket, seam side down, with some space around each of them.

Lightly spray the tops of the egg rolls with the oil spray. Set the Air fryer to 360 degrees for 7 minutes. Flip, lightly spray with oil, and cook for 2 minutes.

Allow the Turkey Club Egg Rolls to cool for 5 minutes. 

Cut them in half diagonally and serve with the delicious homemade ranch dipping sauce if desired.