Avocado Eggrolls (like Cheesecake Factory, feeds 1 to 2 people)

 Ingredients for the eggrolls:

• 1 large avocado
• 2 tablespoons chopped sundried tomatoes (bottled in oil)
• 1 tablespoon minced red onion
• 1/2 teaspoon cilantro chopped fresh
• pinch of salt
• 3 eggroll wrappers
• 1 egg, beaten
• vegetable oil for frying

Ingredients for the dipping sauce:

• 1/2 cup chopped cashew nuts
• 2/3 cup fresh cilantro
• 2 cloves garlic, quartered
• 2 green onions, chopped
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp (or you may use juice of 1 lime)
• 1/2 cup honey
• pinch ground saffron
• 1/4 cup olive oil
• 1/2 teaspoon salt

Eggrolls:

Peel avocado, remove pit and dice into bite-size pieces. Gently combine avocado with the tomatoes, red onion, 1/2 teaspoon cilantro and a pinch of salt. Be careful not to smash the avocado. Spoon 1/3 of filling into an eggroll 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 "glue" the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner, press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.

Sauce:

Combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts 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.