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