2 lg avocados
4 T chopped sun-dried tomatoes (bottled in oil)
2 T minced red onion
1 tsp. chopped fresh cilantro
pinch of salt
6 egg roll wrappers
1 egg beaten
Vegetable oil for frying
Peel avocado and dice into bite size pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro and salt. Be careful not to smash the avocados
Prepare eggroll's by spooning 1/3 of filling into an eggroll wrapper. Position the wrapper with one corner pointing towards you. Place filling about 1" from bottom corner up over the filling. Then roll the filling up to about the middle of the wrapper. Brush remaining corners and edges with the egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Press on wrapper to be sure it is sealed. Repeat steps with remaining eggrolls. Cover and place them into fridge while you make the dipping sauce.
Dipping sauce
1/4 c Chopped cashews
2/3 C chopped fresh cilantro
2 cloves garlic quartered
2 green onions chopped
1 T sugar
1 tsp black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
1/2 c honey
pinch ground saffron
1/4 C olive oil
Combine first 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped small. Combine the vinegars, honey tamarind and saffron in a small bowl. Heat the mixture for about 1 min in microwave. Then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce into bowl, stir in oil by hand. Cover and refrigerate at least 30 min.
Heat oil and fry eggrolls for 3 to 4 min or until golden brown. If you have a thermometer 375 is optimal for frying. Cool some, cut diagonally across middle and serve with dipping sauce.
