Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
Remove from oil to paper towels to drain. Cool slightly and cut and an angle.
For the Creamy Cilantro Ranch Dip:
Place all ingredients into a regular mouthed mason jar.
Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
Lasts up to 2 weeks in the fridge. Enjoy!
Keywords: avocado, egg roll, jalapeno, sun dried tomatoes