Ingredients
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3 -4 teaspoons white vinegar
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1 teaspoon balsamic vinegar
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1/2 teaspoon tamarind pulp
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1/2 cup honey
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1 pinch powdered saffron
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1/2 cup chopped cashews
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2/3 cup fresh cilantro
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2 garlic cloves
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2 green onions
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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1/4 cup olive oil
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1 large avocado, peeled, pitted, & diced
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2 tablespoons sun-dried tomatoes packed in oil, chopped
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1 tablespoon minced red onion
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1/2 teaspoon fresh cilantro, chopped
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1 pinch salt
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1 tablespoon granulated sugar
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Instructions
- Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
- Stir until tamarind is dissolved.
- In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and stir in oil.
- Refrigerate until ready to use.
- Gently stir together avocado, tomatoes, onion, 1/2 teaspoon 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.
- Continue by deep-frying the 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!
- ENJOY!