Avocado Egg Rolls with Sweet Chili Sauce

INGREDIENTS
EGG ROLLS
10 egg roll wrappers
3 avocados peeled and pitted
1 roma tomato diced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying
CHILI SAUCE
4 tablespoons sriracha
2 tablespoons white sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
DIRECTIONS
Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients.
Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all wrappers.
Add vegetable oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat, then add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain.