Avocado Eggrolls

Have you ever had these at the Cheesecake Factory?! Well, after we had them there several times, we went on another internet quest to find the recipe. And what do you know? We found one called "Copycat Cheesecake Factory's Avocado Eggrolls". I have to admit, these are even better when we make them, probably because they are so fresh! I think this is the only "deep-fry" recipe that I have in my collection and I've only made these 2 or 3 times, but they are a delicious once-in-a-great-while treat!

1 large avocado, peeled, pitted & diced

2 Tbsp. sun dried tomatoes, packed in oil, choppped

1 Tbsp. minced red onions

1/2 tsp. fresh cilantro, chopped

1 pinch salt

3 egg roll wraps

1 egg beaten

Dipping sauce:

4 tsp. white vinegar

1 tsp. balsamic vinegar

1/2 tsp. tamarind pulp

1/2 c. honey

1 pinch powdered saffron

1/2 c. chopped cashews

2/3 c. fresh cilantro, chopped

2 garlic cloves, minced

2 green onions, chopped

1 Tbsp. sugar

1 tsp. pepper

1 tsp. cumin

1/4 c. olive oil

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 c. 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 tsp. 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.