Copycat Cheesecake Factory's Avocado Egg Rolls

I'm not sure who to give credit to for this awesome recipe. I found it in an email of copycat restaurant recipes.

Dipping Sauce

Makes more than you need for this recipe. Make some to save or half the recipe.

3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (for a vegan version, try agave nectar!)
1 pinch powdered saffron
1/2 cup chopped cashew
2/3 cup fresh cilantro
2 garlic clove
2 green onion
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

Egg Rolls

large avocado, peeled, pitted, & diced

2 tablespoons sun-dried tomato packed in oil, chopped

1 tablespoon minced red onion

1/2 teaspoon fresh cilantro, chopped

1 pinch salt

3 egg roll wraps

1 egg, beaten (you can use water instead)

Directions

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

2. Stir until tamarind is dissolved.

3. In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

4. Pour mixture into a bowl and stir in oil.

5. Refrigerate until ready to use.

6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

7. Distribute filling evenly onto center of each egg roll wrapper.

8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

9. 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.

10. Repeat with remaining wrappers.

11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

12. Drain on brown paper bags.

13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!