Combine avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl; mix gently to avoid mashing the avocado.
Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you. Place 1/3 of the avocado mixture 1 inch from the bottom corner and sides of each wrapper; wrap up halfway. Brush the exposed corners and edges of the wrappers with beaten egg; roll up completely. Press down lightly on rolls to ensure they are sealed.
Heat oil in a deep-fryer or large saucepan over medium heat. Fry egg rolls until golden brown, 3 to 4 minutes. Drain on paper towels.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 275 calories;23.6 g fat;
14.2 g carbohydrates;
5 g protein;
63 mg cholesterol;
140 mg sodium.