For the dipping sauce, combine the coriander, sour cream, mayonnaise, garlic and lime in a bowl, season to taste with salt and pepper and set aside in the fridge.
In a mixing bowl, gently crush the avocado to a rough mash using a fork.
Add the tomato, onion, coriander, lime juice salt and pepper to taste and gently toss to combine.
Working one at a time, place 2 tbsp of the avocado mixture in the centre of each wrapper.
Fold the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling up, using your finger, rub the edges of the wrapper with water, pressing to seal.
Repeat with remaining avocado.
Work in batches, fry the egg rolls until evenly golden brown, crispy about 2-3 mins.
Transfer to a paper towel line plate to drain and season lightly with salt.
Serve with the dipping sauce.