Total Time
30mins
Prep 25 mins
Cook 5 mins

A lot of work, but oh so DIVINE! Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.

Ingredients Nutrition

Directions

  1. In a microwave-safe bowl, stir together vinegars, tamarind, honey,and saffron; microwave for 1 minute; stir until tamarind is dissolved.
  2. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
  3. Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
  4. Gently stir together avocado, tomatoes,onion, 1/2 teaspoons cilantro, and.
  5. salt.
  6. Distribute filling evenly onto center of each egg roll wrapper.
  7. Position a wrapper so that a corner is pointing toward you. Fold the bottom corner up, 1/4 of the way over the filling.
  8. Brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
  9. Deep-fry egg rolls in 375 degree oil for 3-4.
  10. minutes, until golden brown.
  11. Drain on brown paper bags.
  12. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.