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

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

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

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

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.

Set aside and repeat with remaining wrappers and filling.

Spray all sides of the egg rolls with oil.

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

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

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

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