• In a medium-sized bowl, combine the diced avocados, chopped sun-dried tomatoes, red onion, cilantro, lime juice, chili powder, salt, and pepper. Mix well until everything is evenly combined.
  2 ripe avocados, 2 tablespoons sun-dried tomatoes, 1/4 cup red onion, 2 tablespoons fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon chili powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
• Preheat the air fryer to 375F while you prepare the egg rolls.
• Lay out one egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spoon about 1-2 tablespoons of the avocado mixture in the center of the wrapper, about ¾ of the way down.

  Carefully fold up the bottom corner, then fold in the two side corners. Roll tightly toward the top corner, sealing the edge with a small dab of water to keep it shut. Repeat with the remaining wrappers and filling.
  10 egg roll wrappers
  
• Lightly spritz olive oil on both sides of the egg rolls. Place the egg rolls in the air fryer basket, seam side down and cook 6-8 minutes. Flip and cook 4-5 minutes or until golden brown and crispy.
  
• In a small bowl, whisk together the tamarind paste, honey, soy sauce, rice vinegar, garlic powder, and ginger powder. Add a little water to reach your desired consistency (1/2 tsp at a time).

  Taste and adjust the flavor by adding more honey for sweetness, vinegar for tang, or tamarind for a deeper flavor.
  2 tablespoons tamarind paste*, 2 tablespoons honey or maple syrup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, 1/2 teaspoon water
  
• When the egg rolls are finished cooking, transfer them to a serving platter with the tamarind sauce and serve.

Oven Instructions

• Place a cooling rack over a sheet pan. Arrange the egg rolls, seem side down on the rack and lightly spritz them with olive oil. Bake the egg rolls in the oven at 400℉ for 14-16 minutes, turning halfway through, until they are golden brown.