Avacado Eggrolls

1 lg avocado

2 T chopped sun-dried tomatoes (bottled in oil)

1 T. minced red onion

½ tsp chopped fresh cilantro

3 egg roll wrappers

1 egg beaten

Oil for frying

Dice avocados. In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro, and salt. Don’t smash avocado. Put mixture into egg roll and fry in oil.

DIPPING SAUCE

¼ C chopped cashews

2/3 C chopped fresh cilantro

2 cloves garlic, quartered

2 green onions, chopped

1 tsp black pepper

1 tsp cumin

4 tsp balsamic vinegar

½ tsp tamarind pulp

½ C honey

Pinch ground saffron

¼ C Olive oil

Combine first 6 ingredients in food processor—until garlic have been chopped into pieces about half the size of a grain of rice. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into food processor and mix with cashew mixture about 20 seconds. Pour sauce into bowl. Add the oil and stir by hand. Cover and refrigerate at least 30 minutes.