In a medium bowl, mash 2 ripe avocados with a fork until creamy but still chunky. Mix in the juice of 1 lime, ¼ cup finely chopped red onion, and ¼ cup chopped cilantro. Season with salt and pepper to taste.

Lay out 8 egg roll wrappers on a clean surface, spoon a portion of the avocado filling near the center of each. Fold the bottom point over the filling, tuck the sides inward and roll tightly. Seal edges with a bit of water or beaten egg.

Heat 2 cups of vegetable oil to 350°F. Fry the assembled egg rolls in batches for about 2-3 minutes on each side until golden brown and crispy.

In a small bowl, whisk together ¼ cup tamarind paste, 2 tablespoons honey, 1 clove minced garlic, and 1 teaspoon grated ginger. Adjust thickness as needed with water or orange juice.

Serve the crispy avocado egg rolls warm alongside the tamarind dip, garnished with lime wedges or fresh cilantro.