Avocado Egg Rolls

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

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  tablespoon white vinegar
• 1  teaspoon  balsamic vinegar
• 1⁄2 teaspoon tamarind pulp
• 1⁄2 cup honey
• 1  pinch powdered saffron
• 1⁄2 cup cashews, chopped
• 2⁄3 cup fresh cilantro
• 2  garlic cloves
• 2  green onions
• 1  tablespoon granulated sugar
• 1  teaspoon ground black pepper
• 1  teaspoon ground cumin
• 1⁄4 cup olive oil
• 1  large avocado, peeled, pitted, diced
• 2  tablespoons sun-dried tomatoes packed in oil, chopped
• 1  tablespoon red onion, minced
• 1⁄2 teaspoon fresh cilantro, chopped
• 1  pinch salt
• 3  egg roll wraps
• 1  egg, beaten

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.