1 Tbsp. white vinegar
1 tsp. balsamic vinegar
½tsp. tamarind pulp
½c. honey
1 pinch ground saffron
1/8 c. chopped cashews
2/3 c. fresh cilantro
2 cloves garlic
2 green onions
1 Tbsp. sugar
1 tsp. black pepper
1 tsp. ground cumin
¼c. olive oil (*this is the end of the sauce)

3 large avocados – peeled,pitted,diced
2 Tbsp. sun–dried tomatoes in oil – chopped
1 Tbsp. minced red onion
½tsp. chopped fresh cilantro
1 pinch salt
1 pkg. egg roll wrappers
1 egg – beaten

In a microwave safe bowl, combine vinegars, tamarind, honey & saffron. Microwave on high for 1 minute. Stir until tamarind is dissolved. Puree tamarind mixture, cashews, 2/3 c. cilantro, garlic, onions, sugar, pepper & cumin in blender. Pour mixture into a bowl and refrigerate until ready to use.

Gently stir avocados, tomatoes, onion & ½ tsp. cilantro and salt. Distribute evenly among egg roll wrappers. Use the beaten egg to seal the wrapper. Deep-fry egg rolls in 375 degree oil for 3-4 minutes or until golden brown. Drain on paper towel. Slice egg rolls diagonally across the middle and serve with prepared dipping sauce.