Avocado Eggrolls

I needed some comfort food today (25 kids, 800 egg.....don't ask!) so I made this favorite recipe to soothe my nerves! It is seriously nummy and I'm sure it has hardly any calories.....

Here is the recipe (America's Most Wanted Recipes by Ron Douglas)

The Cheesecake Factory Avocado Egg Rolls

Dipping sauce

4 tsp white vinegar

1 tsp balsamic vinegar

1/2 cup honey

1/2 tsp tamarind concentrate (I don't have the slightest idea what this is so I don't use it)

1/2 cup chopped cashews

2/3 cup chopped cilantro

2 cloves garlic

2 green onions

1 Tbs sugar

1 tsp pepper

1 tsp ground cumin

1/4 cup olive oil

Egg rolls

1 large avocado, pitted peeled and diced

2 Tbs chopped dry packed sun dried tomatoes

t Tbs finely chopped red onion

1/2 tsp chopped cilantro

pinch of salt

6 egg rolls wrappers

1 egg beaten

oil

To make dipping sauce, combined the vinegars, honey and tamarind in microwave safe bowl. Stir in tamarind and microwave for one minute. Puree the mixture, turmeric, cashew, cilantro, garlic, green onions, sugar, pepper and cumin in food processor. Add the oil and mix. Set aside. Prepare the egg rolls by stirring together the avocado, tomatoes, red onion, cilantro and salt. Place avocado mixture in the center on one egg roll wrapper. Fold one corner up one quarter of the way over the filling. Brush the remaining corners with the beaten egg, fold over the left and right sides and then fold the top corner over and press to seal. Repeat with remaining egg rolls. Deep fry the egg rolls in 375 degree F oil for 3 to 4 minutes or until brown. Drain on paper towel and serve with dipping sauce.

This is sooo good! Diana