1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron
Mix together and heat for 1 minute
Meanwhile, in processor add:
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
3 TBS onion (preferably green)
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
Puree and then slowly add
1/4 cup olive oil
Then add all the above together and refrigerate. I know it is a lot of work, but it is well worth it.
1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten
-Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
-Distribute filling evenly onto center of each egg roll wrapper.
-Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling; brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
-Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
-Drain on brown paper bags.
-Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.