Roast bell peppers and jalapeño, peel them off and cut into dices. Combine tomatoes, onion, bell peppers, jalapeño and and garlic – season with salt and pepper.
Puree one avocado and season with some lime juice, cumin, salt and pepper. Cut the other avocado into slice or chunks; drizzle some lime juice, season with salt and pepper and set aside. To lower the amount of moisture, drain salsa before using. Brush tortilla with egg wash. Spread some avocado puree, add some bread crumbs, then salsa, cilantro and avocado. Roll out into a tight log. Wrap up and chill – repeat until done. Stuffed tortillas can be kept refrigerated for about 24hrs.
Heat up frying oil to 375ºF/190ºC. Unwrap tortilla and deep fry for about 3 min or until golden brown. Slice in half before serving – Enjoy!