Begin by slicing ripe avocados in half and removing the pit. Mash the avocados with a fork in a mixing bowl, then stir in lime juice, chopped red onion, chopped cilantro, and add salt and pepper to taste. Aim for a chunky consistency.

Take an egg roll wrapper and lay it flat on a clean surface. Spoon a generous amount of the avocado filling onto the center. Fold the bottom corner over the filling, then fold the side corners, and roll tightly towards the top corner, sealing edges with water or beaten egg.

Heat vegetable oil in a pan to 350°F (175°C). Carefully place assembled egg rolls in hot oil, frying for about 2-3 minutes on each side until golden brown. Use tongs to flip for even cooking, then drain on paper towels.

In a separate bowl, whisk together tamarind paste, honey or brown sugar, minced garlic, grated ginger, and a splash of water or orange juice until smooth. Refrigerate for flavors to meld.

Arrange crispy avocado egg rolls on a platter with the tamarind dip. Garnish with fresh herbs or lime wedges if desired. Enjoy!