Set a large skillet over medium-high heat. Once hot, add the beef, and begin breaking it up with a wooden spoon. Cook until browned and crispy, about 8 minutes. Stir in the onion and 2 of the chopped tomatoes and cook for 3 minutes longer, stirring often. Add the taco seasoning mix and stir in 1/2 a cup of water. Cook until thickened and the liquid has almost evaporated. Remove from heat and let cool. Stir in 1/2 a cup of the shredded cheese.

To roll each spring roll, grab one of the sheets, and add a scoopful of the filling right in the center. Rotate the wrapper so that one corner is facing you directly. Then fold over the corners (from left to right) to the center and then roll into a tight log. Use a bit of egg wash to seal the edge. Place on a baking sheet and continue filling and rolling the remaining spring rolls.

Preheat oven to 350 degrees F.

Heat about 3 inches of canola or vegetable oil in a medium saucepan over medium-high heat. Once hot, carefully drop in a few of the spring rolls at a time, and fry until golden brown and crunchy. Drain and place on a couple sheets of paper towel to soak up the excess oil. Transfer to a wire rack set over a baking sheet to prevent them from getting soggy as you continue to fry the remaining spring rolls.

Once all fried, transfer the spring rolls to a baking sheet in a single layer. Top with the remaining 1 cup cheese and bake until melted, 1 to 2 minutes. Carefully remove from oven and let cool slightly.

In a small bowl, mash together the avocado, lime juice, salt, pepper, and cumin until evenly combined, and somewhat chunky. Top the spring rolls with avocado, sour cream, remaining chopped tomato, and pickled jalapeños. Serve immediately and enjoy!