avocado egg rolls

Serious yumminess.  Go make them.  Go make them right now.

although my #1 food priority when i'm in arizona is always mexican food (and lots of it!), i also always want to go to kona grill to have their avocado egg rolls.  they are really really good.  i mean.. avocado.. in an egg roll...what's not to like?  they key to the amazing-ness is the delicious dipping sauce they come with.  last time mom and i tried to figure out what was in it in order to re-create it and we only got so far as cilantro and vinegar.  thank goodness for the internet because i found a copycat recipe that turned out almost exactly like them (and there's no way we could have guessed our way into this one)!  i also had no idea i could make egg rolls turn out at home.  now i'm going to try a bunch more recipes involving egg roll wrappers :)  but for now, all i need are these.  forever.  and ever.  they are that good.

 –Sauce–
 * 1/4 cup olive oil
 * 4 teaspoons white vinegar
 * 1 teaspoon white balsamic vinegar
 * 1/2 teaspoon tamarind pulp  (i looked EVERYWHERE and finally gave up.  substitute 1/2 tsp orange juice with a few drops of lime juice)
 * 1/2 cup (or slightly less) honey
 * 1 pinch turmeric
 * 1/2 cup chopped cashews
 * 2/3 cup fresh cilantro, chopped
 * 2 garlic cloves, minced
 * 2 green onions, chopped
 * 1 tablespoon sugar
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon cumin

 –Egg Rolls–
 * 2 avocados, pitted, and chunked
 * 3 tablespoons sun dried tomatoes
 * 2 tablespoons fresh chopped red onion
 * 2 dashes salt
 * 1 tablespoon fresh cilantro, chopped
 * 4-6 egg roll wrappers (depending on how much filling your mixture yields)
 * 1 egg, beaten
 * peanut oil, for frying 

1. Begin by making the sauce: add vinegars, honey, tamarind (and other spices–cilantro, turmeric, black pepper, garlic) into a bowl and whisk. Add chopped green onions, sugar, and chopped cashews.  Don't worry about chopping all that finely, it's all going in the food processor anyway :)
2. Microwave for 1 minute, and use a blender, or food processor to puree the mixture. Pour mixture into a serving bowl, stir, and refrigerate (covered) until ready to use.
3. Prepare the avocado egg roll filling: add 2 avocados, onion, tomatoes, cilantro and salt in a bowl. Mix to combine (avocado should still be in fairly large chunks).
4. Layout 1 egg roll sheet like a diamond and fill with 2 tablespoons avocado filling (can use more or less based on your personal preference). 
5. Brush edges with egg yolk.
6. Wrap bottom corner snugly over filling, then sides, then top corner.
7. Prepares around 4-6 egg rolls depending on how much filling your avocados yield and how full you make the egg rolls. 
8. Skillet fry egg rolls in 3 tablespoons peanut oil until golden brown on both sides. Cook to brown corner edges as well. 
9. Transfer to a plate and serve with Asian dipping sauce. Makes 4-6 egg rolls. Enjoy! 

The dipping sauce.  Snapped on my iPhone so I could brag to my mom and sister about it.