• Fill a large deep pot with 2-3 inches of avocado oil or your preferred neutral cooking oil. Heat to 375 degrees. It is very helpful to use a candy thermometer for this.
  2 large avocados
• While the oil comes to temperature, make the egg rolls. Add the avocado to a medium bowl. Use a fork to mash it. Add the sun-dried tomatoes, cilantro, red onion, green onion lime juice and salt. Mix together. Season with salt and pepper.
• Position one egg roll wrapper diagonally in front of you. Place about two heaping tablespoons of the filling in the middle of the wrapper. Bring both corners towards the middle. Fold over one side of wrapper and start to roll like a burrito. Before you roll completely brush the edges with egg wash. Finish rolling and repeat with remaining egg rolls.
• When the oil has come to temperature drop the egg rolls in, about 4-5 at a time, making sure you don't crowd the pan. With only 2-3 inches of oil, you may have to flip the egg rolls after they become crisp and brown to finish on the other side. Drain on paper towels. Repeat with remaining egg rolls.

The dipping sauce

• Add all the ingredients to a small bowl. Whisk to combine. Season with salt and pepper.