Cheesecake Factory’s Avocado Egg Rolls

Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
Stir until tamarind is dissolved.

In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

Pour mixture into a bowl and stir in oil. (I accidentally added the oil to the blender which may have contributed to the thicker consistency.) Refrigerate until ready to use.

Gently stir together diced avocado, tomatoes, onion, 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 water, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags or napkins.

Serve with dipping sauce!