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1
Gently mix the avocados, bell pepper, and olive oil in a medium bowl.
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2
Season the avocado mixture with salt and pepper.
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3
Place 1 wonton wrapper on a work surface.
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4
Spread 1 tablespoon of the chile-prune sauce down the center.
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5
Spoon a scant 1/4 cup of the avocado mixture over the sauce.
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6
Fold the bottom of the wonton wrapper over the filling, then fold the sides of the wrapper in over the filling.
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7
Brush the top edge of the wrapper with some of the beaten egg.
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8
Roll it up tightly, pressing to seal the edge.
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9
Repeat with the remaining wonton wrappers, avocado mixture, and chile-prune sauce.
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10
(The egg rolls can be prepared 2 hours ahead.
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11
Cover and refrigerate.)
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12
Place a medium-size heavy saucepan over medium-high heat, and add enough oil to reach halfway up the sides of the pan.
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13
Heat the oil to 350F.
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14
Working in batches, fry the egg rolls in the hot oil, turning them occasionally, for 2 minutes, or until golden brown.
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15
Transfer the egg rolls to paper towels to drain.
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16
Serve hot or warm.
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17
Combine the honey, prunes, half of the orange juice, half of the lime juice, and the chiles in a small heavy saucepan.
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18
Bring to a boil over medium-high heat.
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19
Reduce the heat and simmer for 15 minutes, or until the chiles are soft.
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20
Let the sauce cool slightly.
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21
Transfer the sauce to a blender and puree until smooth.
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22
Stir in the remaining orange and lime juices.
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23
Season to taste with salt and pepper.
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24
(The sauce can be made 2 days ahead.
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25
Cool, then cover and keep refrigerated.)
