Start by making the tomato mix, peeling and slicing the avocados.
Place two slices of avocado and then place about one tablespoon of the tomato mix on top. You can use a normal tablespoon for this not the measuring spoon. Place another slice of avocado on top of the tomato.
Brush the edges of the wrap with the egg wash and then carefully tuck the sides of the wrap and roll forward to close the roll. Repeat for rest.
Once you have all eggrolls wrapped, preheat some vegetable oil in a deep pan on medium heat and fry the eggrolls for about 2 minutes until they are gold in color.
Remove and place on a sheet pan lined up with kitchen towel to drain the excess oil (about 1 minute).
Serve and Enjoy!
The nutritional info does not include the dipping sauce or oil used to try.