Avocado Egg Rolls are amazeballs

I know you have ALL ordered this sort of dish before, but split it to not feel quite so much like a fatty. Now you can make them at home and now one has to know you ate ALL OF THEM.....

Avocado Egg Rolls

Ingredients

1 large avocado, peeled, pitted, & diced

2 tablespoons tomatoes, diced
1 tablespoon minced red onion
1 tablespoon corn
1⁄2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Method
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags.
Slice egg rolls diagonally across middle and enjoy!

Mine became a bit more like a guacamole...

Nothing about this was bad, except the calorie count.

Yes, they were as yummy as you think they would be. No, I will not order them at restaurants any more now that I can make them at home.
Until next time...Cook it up!