You may want to double this recipe… these are delicious and they go fast!
INGREDIENTS
For Eggrolls:
1 large avocado, diced
2 Tablespoons sun-dried tomatoes, chopped
1 Tablespoon red onion, finely chopped
1 teaspoon fresh cilantro, chopped
pinch of salt
4 eggroll wrappers
1 egg, beaten (or equivalent vegetarian substitute)
vegetable oil for deep frying
For Dipping Sauce:
1 Tablespoon white vinegar
2 teaspoons balsamic vinegar
1/2 teaspoon tamarind pulp
1/3 cup honey
pinch of turmeric
1/2 cup cashews, chopped
2/3 cup fresh cilantro
2 cloves of garlic
2 green onions
2 Tablespoon sugar
1 teaspoon black pepper
1 teaspoon ground cumin
1/4 cup olive oil
METHOD
For Dipping Sauce:
In a microwave safe bowl combine vinegars, tamarind and honey. Stir until completely blended. Microwave for 1 minute.
In a blender add the vinegar mixture with all the other ingredients… except the oil. Puree. Pour mixture into a bowl and stir in the olive oil. Cover and refrigerate until ready to serve.
For Eggrolls:
In a small bowl combine the avocado, tomatoes, onion, cilantro and salt. Divide evenly among the 4 eggroll wrappers, placing filling on the center. Fold one corner of the eggroll wrapper 1/4 of the way over the filling. Brush the remaining corners and edges with the beaten egg. Roll up the right and left sides and then fold the top corner over all and press gently to seal.
Once you have filled all 4 eggrolls, deep fry them in 375 degree oil for about 4 minutes, or until golden brown. Remove from oil and drain on paper towels.
To serve: Slice the eggrolls diagonally in half and serve with the Cilantro Dipping Sauce on the side.
