Instructions

After you peel the avocado and remove the pit, dice it into bite size
pieces.
In a small bowl, gently combine the avocado with the tomatoes, red onion,
1/2 tsp. cilantro, and a pinch of salt. Be careful not to smash the
avocado.

Prepare eggrolls by spooning 1/3 of filling into an eggroll wrapper. With
the wrapper positioned so that one corner is pointing toward you, place
the
filling about 1" from the bottom corner up over the filling, then roll the
filling up to about the middle of the wrapper. Brush remaining corners and
edges of the wrapper with the egg. Fold the left and right corners over
the
filling and "glue" the corners to the wrapper. Press on the wrapper to
ensure it is sealed. Repeat steps with remaining two eggrolls and keep
them
covered in the refrigerator while you make the dipping sauce.

Combine 1st 7 ingredients in food processor. Blend with short bursts until
the mixture is well blended, and the cashews and garlic have been chopped
into pieces about half the size of a grain of rice.

Combine the vinegars,
honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1
minute in microwave then stir until tamarind pulp dissolves completely.

Pour
mixture into blender or food processor and mix with cashew mixture (about
20
seconds). Pour sauce into bowl. and the oil and stir by hand. Cover and
refrigerate at least 30 minutes.

Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil
should cover the eggrolls). Cut diagonally across middle and serve with
dipping sauce.