Avocado Egg Rolls

Submitted by FeedMePlz

"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: 30mins
• Ingredients: 20
• 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.