1 large avocado
2 Tbsp chopped sun-dried tomatoes (bottled in oil)
1 Tbsp minced red onion
1/2 tsp chopped fresh cilantro
Pinch of salt
3 eggroll wrappers
1 egg beaten
Vegetable oil for frying
1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 Tbsp sugar
1 tsp ground black pepper
1 tsp cumin
4 tsb white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp (can substitute raisins or prunes)
1/2 cup honey
1/4 cup olive oil
1. Peel the acovado, remove the pit and dice it into bite-sized pieces.
2. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 teaspoon cilantro and a pinch of salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 of the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing towards you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to the middle of the wrapper. Brush the remaining corners of the edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and "glue" (egg whites) the corners to the wrapper. Finish by rolling the top corner of the wrapper up over the filling. Press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
4. Prepare the sauce by combining the cashews, cilantro, garlic, green onion, sugar, black pepper, and cumin in a food processor or blender. Blend with short burst until the mixture is well blended, and the cashews and garlic have been chopped into pieces about have the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in the microwave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.
8. Heat the oil in a deep fryer or a deep pan over medium heat. You want the oil to be deep enough to cover the eggrolls.
9. When the oil is hot, fry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. When the eggrolls can be safely touched, slice once diagonally across the middle of each one and serve them arranged around a sauce dish filled with dipping sauce.