Prepare the Avocado Filling: In a large mixing bowl, gently mash the ripe avocados with a fork until mostly smooth but with a few small chunks remaining – we're aiming for a creamy consistency, not a purée. Add the finely chopped sun-dried tomatoes, red onion, coriander, minced green chilli, lime juice, smoked paprika, and ground cumin. Season generously with salt and freshly ground black pepper. Mix everything together until just combined and fragrant, ensuring the vibrant green of the avocado is flecked with the red of the tomatoes and onion. Give it a quick taste and adjust the seasoning if needed.

Make the Flour Paste: In a small bowl, whisk together the plain flour and water until you have a smooth, thick paste. This will act as our 'glue' to seal the egg rolls, ensuring they don't unravel during cooking.

Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you, forming a diamond shape. Place about 2 tablespoons of the avocado mixture just below the centre of the wrapper, shaping it into a log. Fold the bottom corner up over the filling, tucking it in snugly. Then, fold the left and right corners inwards towards the centre. Roll the wrapper upwards, away from you, keeping it tight, until you reach the top corner. Dip your finger into the flour paste and spread a thin layer along the top corner of the wrapper. Finish rolling to seal, creating a neat, firm parcel. The wrapper should feel taut and look like a tightly wrapped parcel. Repeat with the remaining filling and wrappers.

Prepare for Frying: Place the assembled egg rolls on a tray lined with parchment paper, making sure they don't touch each other. This prevents them from sticking.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pan or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C (350°F). You'll know it's ready when a small drop of water sizzles vigorously upon contact or when a wooden spoon dipped in creates small bubbles around it. The oil should appear shimmering and clear.

Fry the Egg Rolls: Carefully lower 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, turning occasionally, until they are beautifully golden brown and crisp, with a satisfying sizzle. You'll hear the gentle crackle as they cook and see the wrappers take on a rich, deep golden hue.

Drain and Rest: Once fried, use tongs or a slotted spoon to remove the egg rolls from the oil. Transfer them to a wire cooling rack placed over a baking tray lined with kitchen paper to drain any excess oil. This step is crucial for maintaining their crispness. They should sound hollow and crisp when tapped. Let them rest for a few minutes before serving, allowing them to cool slightly and firm up.