Ingredients:

  • 3 large Hass avocados (firm ripe, not mushy)
  • 1/4 cup sun dried tomatoes (packed in oil, drained and chopped)
  • 1/4 cup red onion (finely minced)
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 tsp kosher salt
  • 1 tbsp fresh lime juice
  • 12 egg roll wrappers (standard size)
  • 1 large egg (beaten with 1 tsp water)
  • 1 quart vegetable or peanut oil (for frying)
  • 2 tbsp tamarind paste
  • 1/2 cup honey
  • 1 tsp balsamic vinegar
  • 1/2 cup fresh cilantro (for sauce)
  • 1/4 cup roasted salted cashews
  • 1 clove garlic
  • 1/2 tsp ground ginger
  • 2 tbsp olive oil

Instructions:

  1. Gently toss 3 large Hass avocados (cubed), 1/4 cup chopped sun dried tomatoes, 1/4 cup minced red onion, 1/2 cup chopped cilantro, 1/2 tsp salt, and 1 tbsp lime juice in a bowl.
  2. Place one egg roll wrapper on a clean surface. Place 2-3 tablespoons of filling in the center. Brush the top corner with the beaten egg wash until the surface is visibly tacky.
  3. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to create a seal. Repeat for all 12 wrappers.
  4. Freeze the assembled (unfried) egg rolls for 15 minutes before frying. This 'shocks' the wrapper, resulting in a more dramatic, bubbly texture once it hits the hot oil.
  5. Heat the vegetable oil in a deep pot to 350°F . Carefully lower 3-4 rolls into the oil. Fry for 3-4 minutes until deep golden and crackling.
  6. Pulse the tamarind paste, honey, balsamic, cilantro, cashews, garlic, ginger, and olive oil in a blender until smooth and slightly thickened.
  7. Drain the egg rolls on a wire rack for 2 minutes, slice diagonally, and serve immediately with the dipping sauce.