Cheesecake factory's avocado egg rolls

Ingredients

Dipping Sauce:

• 3 -4 teaspoons White Vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 cup olive oil

Egg Roll:

• 6 large avocado, diced
• 3/4 cup sun-dried tomatoes packed in oil, chopped
• 6 tablespoon minced red onion
• 3 teaspoon fresh cilantro,  chopped
• 1 teaspoon salt
• 18 egg roll wraps

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Preparation

• 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 water, 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 or napkins.

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