Avocado Egg Rolls

In a microwave-safe bowl, stir together vinegars, tamarind, honey, and saffron; microwave for 1 minute; stir until tamarind is dissolved. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.

Pour mixture into a bowl and stir in oil; refrigerate until ready to use. 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 degrees F 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.

cook's notes

Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.