Start by mashing 2-3 ripe avocados in a bowl until creamy yet chunky. Mix in the juice of half a lime, then add finely chopped red onion, fresh cilantro, salt, and pepper to taste.

Lay one egg roll wrapper on a flat surface with a corner pointing towards you. Spoon about two tablespoons of the avocado filling onto the center of the wrapper. Fold the bottom corner over the filling, fold the sides inward, and roll up tightly.

Heat vegetable oil in a deep skillet over medium-high until it reaches 350°F (175°C). A small piece of wrapper should sizzle and rise to the surface.

Place 2-3 assembled egg rolls into the hot oil; fry for 2-3 minutes on each side until golden brown and crispy. Transfer fried rolls onto paper towels.

In a medium bowl, whisk together tamarind paste, honey or brown sugar, minced garlic, and grated ginger. Gradually mix in water or orange juice until desired consistency is achieved.

Serve crispy avocado egg rolls hot alongside the tamarind dip. Optionally garnish with fresh cilantro or sesame seeds.