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1. Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed
pot or a deep fryer.
2. Place sliced avocado, cilantro, and salt in a bowl and gently
stir to combine.
3. Place an egg roll wrapper on a clean, dry surface, angled towards
you like a diamond.
4. t a few slices of avocado in the center of the wrapper, and top
with a couple pieces of sun dried tomatoes.
5. Using your finger dab a little water along the outer edges of the
wrapper all the way around (to help seal the egg roll shut).
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6. Roll up the eggroll by folding up the bottom corner halfway to
cover the avocado mixture. Fold the right and left sides of the
wrapper towards the center, creating what looks like an open
envelope. Roll the base of the envelope (folded portions) towards
the remaining corner. Make sure all edges are sealed shut.
7. Repeat with remaining egg roll wrappers until the avocado
mixture is gone.
8. Place the egg rolls one or two at a time in the hot oil, and
cook until they are golden brown (approximately 2-3 minutes).
9. Remove from oil to paper towels to drain.
10. Cut at an angle and enjoy!
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