In a small bowl, mash the avocados with a fork. Stir in the red onions, tomatoes, cilantro, and jalapeno peppers (if using).

Lay an egg roll wrapper on a clean, flat surface. Place a spoonful of the avocado mixture in the center of the wrapper.

Fold the bottom corner of the wrapper over the filling, tucking it under the filling. Fold in the sides of the wrapper, making sure the filling is covered.

Roll the wrapper tightly, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.

In a large, heavy-bottomed pot, heat about 2 inches of vegetable oil over medium-high heat until a deep-fry thermometer reaches 375°F.

Carefully place the egg rolls, seam-side down, in the hot oil and fry for 2-3 minutes, or until golden brown. Using tongs, carefully flip the egg rolls and fry for an additional 1-2 minutes, or until golden brown on all sides.

Remove the egg rolls from the oil and drain on a paper towel-lined plate. Let cool for a few minutes before serving. Serve with ranch dressing or your favorite dipping sauce.