Heat up vegetable oil in a deep fryer or cast iron skillet until it reaches 350°F. 

Remove the skin from the avocados and place them in a medium bowl. Use a fork to slightly break up the avocados, but leave them in big chunks.

Cut the sun dried tomatoes into bite size pieces, and add them into the bowl with the avocados. Now add the diced onions into the bowl as well. 

Sprinkle in the chopped cilantro, salt and pepper. Use a spoon to gently fold everything together (try not to completely mash the avocados).

Lay one egg roll wrapper on a flat surface, spoon in about 2 tablespoons of the avocado mixture on one edge of the wrapper. Fold the edge directly over the mixture. 

Now bring in the sides of the wrapper, and continue rolling towards the opposite edge of the wrapper until it is time to seal it.

Dampen your fingers with some water, and rub them along the open end of the egg roll wrapper to create a sort of “glue.” Close the wrapper all the way and press slightly press the end into the egg roll so that it is sealed close.

Repeat these steps until all of your egg rolls have been made. 

Place the egg rolls into the hot oil one at a time, careful not to over crowd the skillet or deep fryer. Fry the egg rolls for about 3 minutes, flip them over and fry for an additional 3-5 minutes. 

Remove them from the hot oil once they are golden brown. Place them on a cooling rack or a bed of paper towels to drain the excess grease.