In the bowl of a blender or food processor, puree the avocado, sour cream, milk, garlic powder, cayenne, salt, and pepper for the avocado crema. Set in the refrigerator until ready to serve.

In a large bowl, stir together shredded chicken, BBQ sauce, cheddar cheese, and hot sauce. Gently fold in avocado.

In a small bowl, whisk together water and cornstarch. Set aside.

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 cornstarch water and spread on each edge of the egg roll wrapper.

In the corner closest to you, spoon 1 1/2 to 2 tablespoons of the BBQ chicken and avocado 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 cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture 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 degrees. 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.

Serve immediately with avocado crema.