Pour enough oil into a deep sauce pan so that it is about 2 inches deep. Heat oil on medium heat for about 7 minutes.

In a medium mixing bowl combine avocado, tomatoes, cilantro and salt.

Add about ¼ to ⅓ cup of avocado mixture onto the center of each egg roll wrapper. Make sure the corner of the wrapper is facing you. Fold the bottom corner up over the top of the filling. Fold the remaining corners over the filling and brush the corners with the egg to seal the egg roll. Make sure you cannot see any avocado mixture.

Fry in oil for 3 to 4 minutes or until golden brown flipping to evenly cook on each side.