2 tablespoons chopped sun-dried tomatoes (bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
Pinch of salt
3 egg roll wrappers
1 egg, beaten
Vegetable oil for frying
1/2 cup chopped cashew nuts
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
Pinch of ground saffron
1/4 cup olive oil
Peel avocado, remove pit and dice into bite-size pieces. Combine avocado with the tomatoes, red onion, the 1/2 teaspoon cilantro, and a pinch of salt, being careful not to mash the avocado.
Spoon 1/3 of filling into an egg roll wrapper. With wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over by filling and seal the corners to the wrapper. Roll the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed.
Repeat with the remaining two egg rolls and keep them covered in the refrigerator while you make the Dipping Sauce.
Combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Pulse until the mixture is well blended and the cashews and 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 and stir until tamarind pulp dissolves completely. Pour tamarind mixture into blender or food processor with the cashew mixture and pulse until well combined (about 20 seconds).
Pour Dipping Sauce into small bowl; add oil and stir by hand. Cover and refrigerate at least 30 minutes before serving.
Heat oil in a deep fryer or deep pan over medium heat. The oil should be deep enough to cover the egg rolls. Fry egg rolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
When egg rolls have cooled a bit, slice once diagonally across middle of each one and serve them arranged around a sauce dish with the dipping sauce.