Mix the avocado, sundried tomatoes, red onion,
cilantro and lime juice. Divide the mixture
between the egg roll wrappers and roll them
sealing with the egg white.
Heat some oil in a small pan over medium high heat
add the egg rolls and fry until golden brown and
crispy, about 3-5 minutes and set aside on paper
towels to drain.
Dipping Sauce-
Puree the oil, cashews, tamarind, vinegar, honey,
cilantro, garlic, ginger, chili sauce, and salt in
a food processor.
Originally Submitted
9/10/2015
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