· 1 large Avocado
· 2 TB. sun-dried tomatoes packed in oil
· 1 tsp. chopped fresh cilantro
· 1 TB minced red onion
· 1/8 tsp. salt
· 3 egg roll wraps
· 1 egg
DIPPING SAUCE:
· 1/4 tsp. white vinegar
· 1 tsp. balsamic vinegar
· 1/2 cup honey
· 1 pinch powdered saffron
· 1/2 cup chopped cashews
· 2/3 cup fresh cilantro
· 2 cloves garlic
· 1 TB sugar
· 1 tsp. pepper
· 1 tsp. ground cumin
· 1/4 cup olive oil
DIRECTIONS
Dipping sauce: stir together vinegar, honey and saffron. Heat for one minute in the microwave. In a blender puree this mixture together adding cashews, 2/3 cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add the oil. Stir and refrigerate. The dipping sauce is ready.
Egg rolls: Stir together the avocado, tomatoes, 1 tsp. cilantro and salt. Add 1/3 of the dipping sauce mixture onto the center of each egg roll wrapper.
Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brushing the corners with egg to secure in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
Fry egg rolls for 3-5 minutes or until golden brown.
Serve with the sweet dipping sauce.
