Avocado Egg Rolls

1 cup rice bran oil
3 avocados, halved, peeled & seeded
1 large tomato, diced
¼ cup diced red onion
2 tbsp chopped fresh coriander leaves
Juice of 1 lime
SIDS SALT & PEPPER to taste
8 egg roll wrappers
CORIANDER DIPPING SAUCE:--
¾ cup fresh coriander leaves, loosely packed
⅓ cup sour cream
1 jalapeno, seeded & deveined, optional
2 tbsp SIDS RASPBERRY HONEY MAYO
1 clove garlic
Juice of 1 lime
SIDS SALT & PEPPER to taste

To make the coriander dipping sauce, combine coriander, sour cream, jalapeno, SIDS RASPBERRY HONEY MAYO, garlic and lime juice in the bowl of a food processor, season with SIDS SALT & PEPPER to taste. Set aside.
Heat oil in a large frypan or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, coriander, lime juice, SIDS SALT & PEPPER, and gently toss to combine.
Working one at a time, place avocado mixture in the centre 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 and avocado mixture.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately with coriander dipping sauce.