Prep the filling: Halve, pit, and scoop the avocados into a bowl. Gently mash with a fork, leaving small chunks for texture. Stir in onion, tomato, cilantro, lime zest and juice, garlic, jalapeño (if using), cumin, salt, and pepper. Taste and adjust seasoning.

Set up your workstation: Place a small bowl of water (or beaten egg) nearby for sealing. Lay out the egg roll wrappers and keep a clean, slightly damp towel over the stack so they don’t dry out.

Fill the wrappers: Position a wrapper like a diamond. Spoon about 2–3 tablespoons of avocado filling slightly below the center. Keep the filling compact for tidy rolls.

Roll it up: Fold the bottom corner over the filling, then fold in the left and right sides snugly. Roll away from you into a tight cylinder. Brush the top corner with water or egg to seal.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly spray the basket with oil to prevent sticking.

Arrange and spray: Place rolls seam-side down in a single layer, leaving space between each. Lightly mist the tops with oil for even browning.

Air fry: Cook for 7–9 minutes, flipping halfway. They’re done when the wrappers are golden and crisp. If needed, add 1–2 minutes for extra crunch.

Cool briefly: Let the rolls rest for 2–3 minutes. This sets the filling and makes them easier to slice.

Serve: Cut on the diagonal and plate with your dipping sauce of choice. Sprinkle with extra cilantro or a pinch of flaky salt.