Cheesecake Factory Avocado Eggrolls

*Cheesecake Factory Avocado Eggrolls
These are incredibly delicious!! For a low fat version, drizzle them with a little bit
of olive oil and bake them in a 400 degrees F oven.

Ingredients
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
or concentrate
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Eggrolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes,
chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe
bowl. Stir until tamarind is dissolved.
2. Microwave for 1 minute.
3. Using a food processor, puree tamarind mixture, cashews, cilantro,
garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until needed.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Place some filling on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling. Brush the
remaining corners and edges with beaten egg, roll up the left and
right side, then fold top corner over all and press to seal.
4. Repeat with the remaining wrappers.
5. Deep-fry the egg rolls in 375 degrees F oil for 3-4 minutes, or until
browned. Drain on paper towels.
Tip: If you wish, you can bake these instead of frying.