Avocado egg rolls

1 (10-ounce) package shredded cabbage
1 (8-ounce) container fresh bean sprouts, chopped
1 tablespoon chopped garlic
Peanut oil
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1 teaspoon salt
1/4 cup lime juice
3 large ripe avocados, peeled, seeded, and chopped
1 (16-ounce) package egg roll wrappers
1 cup soy sauce
1 tablespoon minced fresh ginger
1/4 cup fresh cilantro leaves, chopped

1. Saute first 3 ingredients in 1 tablespoon hot oil in a skillet until tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cool. Fold in avocado.
2 Spoon 2 tablespoons mixture into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight.
3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 F (190 C).
4. Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels. Cut diagonally to serve.
5. Combine soy sauce, ginger, and cilantro; serve with egg rolls.