Preheat the oil, in a large pot, to 375 degrees.
Mix together guacamole and corn.
Make an egg was by mixing the egg with a splash of water.
Place a small amount of guacamole in the middle of the egg roll. Brush egg wash around the edges of the egg roll wrapper.
Roll the egg roll up and seal edges. Repeat until you run out of wrappers or guacamole.
Working in batches, fry the egg rolls for about 3-4 minutes, or until golden brown.
Remove from oil and place on paper towel lined platter. Keep warm until serving.
Prepare the cilantro lime dipping sauce by combining cilantro, limes, honey, garlic, sugar, black pepper, and olive oil in blender. Combine until smooth. Taste and season as needed.