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Dipping Sauce 1. Combine white vinegar, balsamic vinegar, honey, tamarind in a microwave safe bowl. Stir together until tamarind is dissolved. 2. Microwave for 1 minute. 3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin. 4. Pour mixture into a bowl and stir in oil. 5. Cover and refrigerate until ready to use.
Egg Rolls 1. In a bowl, mix together avocado, tomatoes, onion, cilantro, and salt. 2. Divide filling evenly on the center of each egg roll wrapper. 3. Fold one corner up, 1/4 of the way over the filling. 4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal. 5. Repeat with the remaining wrappers. 6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned. 7. Drain on paper towels. 8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.
This recipe was provided by Nadine from .