Avocado Egg Rolls with a Honey Cashew Sauce

I am seriously addicted to avocados, specifically guacamole. That simple 5 minute dish with the perfect balance of heat, salty, and citrus with the creamy texture became a frequent 2am snack while studying in my fourth year of college. There was a three to four week period where one meal a day consisted of guac and chips. Then one day my family went to The Cheesecake Factory for dinner and ordered these DELICIOUS avocado egg rolls. Ahh my love affair with avocados reached a new level that night. After numerous trips back to the Cheesecake Factory for these little appetizers, I set out to make my own. This recipe comes pretty close to the restaurant version but has a bit more heat and a little bit of indian flavor due to a heavy handful of chilies and coriander (optional). The result is a yummy appetizer that you can serve at parties or another comfort food for those gloomy days. I made a large batch and froze half of them and baked them at a later date and found them to be just as yummy. Next avocado recipe to try- avocado fries!  

Avocado Egg Rolls:

Egg roll Wrappers

3 Avocadoes diced

1/3 cup Sun Dried Tomatoes minced

1/2 cup Onion diced

2 Green Pepper minced (optional for spice)

2/3 cup fresh coriander chopped (cilantro would work well too)

Salt to taste

Black Pepper to taste

1 tsp Ground Coriander

1 1/2 tsp Ground Cumin

Juice from 1 small lime

2 tbsp Cashew-Honey Sauce

An easy way to slice an avocado is to cut it in half and twist to open. Stick your knife into the pit and twist slightly to remove. You can then slice the avocadoes with your knife and use a spoon to scoop it off the peel.

Toss the avocadoes, tomatoes, onion, pepper and coriander gently. Add the rest of the ingredients and mix together until all the avocado is seasoned. Place a tablespoon in the middle of each egg roll wrapper, fold the sides in and roll up diagonally. Seal the edge with a little bit of water or egg wash. Place any extra rolls in the freezer before cooking. Pan fry in canola oil for 3-5 minutes on each side or until a golden brown. For a healthier version, bake at 400 degrees for 7-10 minutes, turn the rolls over, and bake for another 7-10 minutes. Serve with thai sweet chili sauce or honey cashew sauce.  

Honey Cashew Sauce:

1/2 cup honey

1/3 cup fresh coriander

1 tsp tamarind concentrate

2 tsp balsamic vinegar

2 tbsp white vinegar

2-3 cloves garlic

1/2 cup cashews

olive oil to taste

Mix all the ingredients in the food processor. The cashews should be chopped but not ground into a powder. I like the crunchy textural element the little pieces add to the sauce. The sauce thickens upon standing but a little water or olive oil will easily loosen it.