Cheesecake Factory's Avocado Egg Rolls

My husband makes this and they taste just like the appetizers from Cheesecake Factory. I could eat the sauce all by itself its so good. If you like avocado's you'll love these!

Dipping Sauce

3-4 tsp white vinegar

1 tsp balsamic vinegar

1/2 tsp tamarind pulp (optional)

1/2 cup honey

1 pinch powdered saffron (optional)

1/2 cup chopped cashews

2/3 cup fresh cilantro

2 garlic cloves

2 green onions

1 Tbsp granulated sugar

1 tsp ground black pepper

1 tsp ground cumin

1/4 cup olive oil

Stir together vinegars, tamarind, honey and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until dissolved. In a blender, puree tamarind mixture, cashews, 2/3 Cup cilantro, garlic, onions, sugar, pepper, and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to use. Reheat when ready to serve. (**This makes plenty of sauce. Freeze the extra you don't use to make again in the future. It freezes well).

Egg Rolls

1 large avocado, peeled, pitted, and diced

2 Tbsp sun-dried tomatoes packed in oil, chopped

1 Tbsp minced red onion

1/2 tsp fresh cilantro, chopped

1 pinch salt

egg roll wraps **(I prefer won-ton wraps)

You must double the ingredients if you use more than 1 avocado. These measurements are for only 1.

**I personally think won-ton wraps work better with this recipe as the avocado filling is almost "too much in your mouth" with the larger egg roll wraps. The won-ton ones are the perfect size.

Gently stir together avocado, tomatoes, onion, 1/2 tsp cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

** 1 avocado makes 2-3 egg rolls