In a medium bowl, mash avocados with tomato, red onion, lime juice and 2 tablespoons cilantro.
Place wrapper flat, add a large spoonful of avocado mix and fold into a wrap. Repeat until mix is used up.
Add 1 inch of oil to a medium saucepan or deep fryer and preheat to 400°F. Line a plate with paper towel and set aside.
When the oil is hot, add one egg roll and fry until light golden brown, about 1 minute. Remove to the prepared plate using a mesh strainer or slotted spoon.
Repeat for remaining egg rolls, frying in batches of 2-3 at a time.
To a food processor or blender, add remaining 3/4 cup cilantro, remaining lime juice sour cream, mayo, jalapeño, garlic, salt and pepper. Puree about 5 seconds until creamy.
Serve egg rolls warm with jalapeño dipping sauce.