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.
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INGREDIENTS
Nutrition- 1tablespoon white vinegar
- 1teaspoon balsamic vinegar
- 1⁄2teaspoon tamarind pulp
- 1⁄2cup honey
- 1pinch powdered saffron
- 1⁄2
- 2⁄3cup fresh cilantro
- 1tablespoon granulated sugar
- 1teaspoon ground black pepper
- 1teaspoon ground cumin
- 1⁄4cup olive oil
- 1
- 2
- 1
- 1⁄2
- 1pinch salt
- 3egg roll wraps
- 1
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DIRECTIONS
- 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.
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