In a large bowl mash avocados until smooth. Stir in lime juice, onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
Lay out egg roll wrappers. Spread with avocado mixture. Then, bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Then dip your finger in water, and trace around the edges, pressing as you go.
Repeat for remaining 7 egg rolls.
Fry a few at a time for 2-3 minutes ,or until golden brown and crispy. Do not over crowd the pan.