3 Egg Roll wrappers ▢3 Large Avocado ▢3 tbsp Sun-Dried Tomatoes packed in oil ▢3 tsp Fresh Chopped Cilantro ▢1 tsp garlic salt (with parsley flakes) ▢1 Egg Dipping Sauce ▢1/4 tsp White Vinegar ▢1 tsp Balsamic Vinegar ▢1/2 cup Honey ▢1 Pinch Powdered Saffron ▢1/2 cup Chopped Cashews ▢2/3 cup Fresh Cilantro ▢2 cloves minced garlic ▢1 tbsp Sugar ▢1 tsp Pepper ▢1 tsp Ground Cumin ▢1/4 cup Olive Oil
Dipping Sauce In a bowl, stir together vinegars, honey, and saffron. Heat for one minute in the microwave
Puree this mixture in a blender adding cashews, 2/3 cup cilantro, garlic, sugar, pepper, and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
Egg Roll In a bowl, stir together avocado, tomatoes, 1 tsp cilantro, and salt. Add 1/3 of the mixture onto the center of each egg roll wrapper.
Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold the remaining corners up over the filling and brush the corners with egg to secure them in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
Fry egg rolls for 3-5 minutes or until golden brown. Serve with dipping sauce.