Begin by mashing one large avocado in a medium bowl, adding kosher salt and pepper to taste. Set it aside.

Lay an egg roll wrapper flat, spread jalapeno cream cheese, then add mashed avocado, cooked rice, and an imitation crab stick. Moisten edges and roll tightly.

Heat vegetable oil in a deep saucepan until it reaches 350°F; test by dropping a bread piece to check if it sizzles.

Carefully place 2 to 3 egg rolls in the hot oil and fry for 2 to 3 minutes until golden brown. Drain on paper towels.

Plate the fried egg rolls and serve with optional toppings like spicy mayo or ginger soy glaze.