In a mixing bowl, combine the scooped avocado flesh, minced onion (if using), minced garlic, minced jalapeño, fresh cilantro, lime juice, salt, and black pepper. Mash the mixture gently with a fork, ensuring the avocados remain chunky for texture. Taste and adjust seasoning if necessary.
Take an egg roll wrapper and place it on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the avocado mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly. Roll from the bottom up, sealing the top corner with a little water to secure the egg roll.
In a deep frying pan or Dutch oven, heat 2-3 cups of vegetable or peanut oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping in a small piece of the egg roll wrapper; if it sizzles, the oil is ready.
Carefully place 2-3 egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side or until they become golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Once all egg rolls are fried, serve them hot with a side of green sauce for dipping. Enjoy the burst of flavors!
