Recipe: Avocado Egg Rolls with Tamarind Dipping Sauce (like Cheesecake Factory) (repost)

You could use wontons instead of the egg roll skins.

Avocado Egg Rolls with Cashew Dipping Sauce (like Cheesecake Factory)
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 3-9-2005

These are a copycat from The Cheesecake Factory. The egg rolls are to die for and the dipping sauce makes it pure heaven.

For the egg rolls:
1 large avocados, peeled, pit removed and diced into bite-sized pieces
2 tablespoons chopped sun-dried tomatoes (bottled in oil)
1 tablespoon red onions, minced
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
vegetable oil (for frying)

For the dipping sauce:
1/4 cup cashews, chopped
2/3 cup fresh cilantro, chopped
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/4 cup olive oil

In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 teaspoons cilantro, and a pinch of salt. Be careful not to smash the avocado.

Prepare egg rolls by spooning 1/3 of filling into an egg roll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1" from the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper.

Brush remaining corners and edges of the wrapper with the egg. Fold the left and right corners over the filling and 'glue' the corners to the wrapper with the egg. Press on the wrapper to ensure it is sealed.

Repeat steps with remaining two egg rolls.
Keep covered in the refrigerator while you make the dipping sauce.

Dipping Sauce:.
Combine 1st 7 ingredients in food processor.
Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.

Combine the vinegars, honey, tamarind, and saffron in a small bowl.

Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.

Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl. Add the oil and stir by hand.

Cover and refrigerate at least 30 minutes.

In deep fryer or skillet with tall sides, heat enough oil to completely cover the egg rolls.

Fry egg rolls for 3 to 4 minutes or until golden brown. Cut diagonally across middle and serve with dipping sauce.