Step 1

In a medium bowl, combine avocado, lime juice, sundried tomatoes, onion, cilantro, salt and pepper, to taste. Gently toss to combine.

Step 2

One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.

Step 3

Spoon ¼ cup mixture onto the bottom third of the wrapper.

Step 4

Dip your finger in a small bowl of water and run it along the edges of the wrapper.

Step 5

Lift the point nearest you and wrap it around the filling.  Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Step 6

Set aside and repeat with remaining wrappers and filling.

Step 7

Spray all sides of the egg rolls with oil.

Step 8

Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.

Step 9

Meanwhile, in a small bowl, combine mayonnaise, sweet chili sauce and sriracha and serve on the side for dipping.

Step 10

Preheat the oven to 400F. Spray a sheet pan with oil.

Step 11

Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.