How to make it
Cut each of the avocados in half and remove the pit. Use a spoon to scoop the flesh of the avocados into a bowl. Mash the avocados with a fork until smooth.
Add the tomatoes, chopped cilantro, lime juice, and salt and pepper to taste to the bowl of avocados. Mix until the ingredients are combined.
Lay one of the egg roll wrappers onto the work surface. Spoon about 2 Tbsp. of avocado mixture onto the center of the wrapper. Fold the bottom of the wrapper over the filling then fold in the sides. Roll the egg roll upwards until you reach the top of the wrapper. Brush the beaten egg wash onto the inside flap of the egg roll to seal. Repeat this step to make the remaining egg rolls.
Fill a pot with about 3 inches of vegetable oil. Heat the oil to 350˚F. Working in batches, add a few of the egg rolls to the oil and fry until the wrapper turns golden brown.
Use a spider or slotted spoon to remove the egg rolls from the oil and place them onto a baking sheet lined with paper towels.
Garnish the egg rolls with additional cilantro leaves and serve with the Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce. Enjoy!