Avocado Egg Rolls

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I can't believe I didn't post this yet, it was so incredibly good!  I have to admit, I was skeptical at first, but optimistic.   I got the recipe for the Cheesecake Factory Avocado egg rolls from Lil' Luna, and they are absolutely in a class of their own.  I have never been to the cheesecake factory but now I want to go.  The egg rolls are far fancier than I usually prepare, but so good, I want to make them all the time now.  And the sauce that goes with it?  I don't like cashews.  I don't like cilantro.  The sauce was made out of both and somehow it is out of this world delicious!  I used the dipping sauce in my sandwiches for a week!

What you need for the egg rolls:

1 large avocado

1 TBSP sun-dried tomatoes packed in oil

1 tsp chopped fresh cilantro

1/8 tsp salt

3 egg roll wraps

1 egg

What you need for the Dipping Sauce:

1/4 tsp white vinegar

1 tsp balsamic vinegar

1/2 c honey

1 pinch powdered saffron

1/2 cup chopped cashews

2/3 cup fresh cilantro

2 cloves garlic

1 TBSP sugar

1 tsp pepper

1 tsp ground cumin

1/4 c olive oil

What to do:

• In a bowl, stir together vinegars, honey and saffron.  Heat for one minute in the microwave.
• Puree this mixture in a blender adding cashews, 2/3 c cilantro, garlic, sugar, pepper, and cumin.  Pour into a bowl and add the oil.  Stir and refrigerate.
• In a bowl, stir together acvocado, tomatoes, 1 tsp cilantro and salt.  Add 1/3 of the mixture onto the center of each egg roll wrapper.
• Position the wrapper so the corner is pointing towards you.  Fold the bottom corner up over the filing.  Fold remaining corners up over the filing and brushing the corners with egg to secure in place.  Roll up from the bottom folding the top corner over all.  Seal with egg and repeat for remaining wrappers.
• Fry egg rolls for 3-5 minutes or until golden brown.
• Serve with dipping sauce.

These will make your mouth so happy, you might even do a happy dance when biting into them.  I know I did!