EASY AVOCADO EGG ROLLS

• 12 egg roll wrappers
• 3 avocados, halved, peeled and seeded
• ½ cup tomatoes, diced
• ⅓ cup diced onion
• 1 cup vegetable oil
• 2 tablespoons chopped fresh cilantro leaves
• salt and black pepper, to taste
• Juice of 1 lime
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• For the cilantro dipping sauce
• ½ cup fresh cilantro leaves, loosely packed
• ¼ cup sour cream
• 1 tablespoon mayonnaise
• 1 jalapeno, seeded and deveined
• Juice of 1 lime
• 1 clove garlic
• Salt and freshly ground black pepper, to taste 

1. To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
2. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
3. In a medium bowl, gently mash avocados using a fork. Gently toss in the diced onions, tomatoes cilantro, lime juice, salt and pepper.
   
4. Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers until your done.
   
5. Working in batches, gently place the egg rolls in the oil and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with dipping sauce.Enjoy!