Prepare the spicy cashew sauce. Add the cashew butter, soy sauce, rice vinegar, brown sugar, chili oil, lime juice, garlic, and lukewarm water to a food processor or blender. Blend until smooth and creamy, then set aside.

In a medium bowl, gently mix together the diced California Avocados, sun-dried tomatoes, red onion, cilantro, garlic powder, lime juice, salt, and freshly ground black pepper. Be careful not to overmix—you want the avocados to stay chunky rather than mashed. Set aside.

To assemble, lay one sheet of egg roll wrapper flat on a clean surface. Spoon 2–3 tablespoons of the avocado filling toward the lower third of the wrapper. Fold the bottom edge up and over the filling, gently pressing to release any air pockets. Roll it up slightly, then fold in the left and right sides toward the center. Continue rolling tightly into a compact, rectangular log shape. Wet the last edge of the wrapper with a bit of water then roll to seal. Place the finished egg roll seam-side down on a baking sheet. Repeat with the remaining ingredients.

Fill a medium pot with neutral oil, about 2 inches deep. Heat over medium until the oil reaches 350°F. (To test without a thermometer, insert a chopstick—if small bubbles form around it, the oil is ready.) Carefully add 2–3 egg rolls at a time, making sure they don’t stick together. Fry for 2–3 minutes, or until golden brown. Transfer to a wire rack to cool slightly while you fry the remaining rolls.

Serve the spring rolls immediately with green lettuce, fresh mint, cilantro, and the spicy cashew dipping sauce.