DIETS: VG VT
Servings: 4

Ingredients - Dipping Sauce: 

• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 2 Tablespoons honey
• 1/8 teaspoon ground turmeric
• 1/2 cup chopped cashews
• 1/2 cup chopped cilantro
• 3 cloves garlic, minced
• 1/2 Tablespoon sugar
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Ingredients - Egg Rolls: 

• 1 avocado, pitted, peeled and diced
• 2 Tablespoons chopped dry-packed sun-dried tomatoes
• 1 Tablespoon onion, finely chopped
• 1 teaspoon chopped cilantro
• Salt/pepper, to taste
• 4 Egg roll wrappers
• 1 egg, beaten
• Peanut Oil, for frying

Instructions: 

• Make the sauce by combining all sauce ingredients in a blender or food processor and blend until smooth.  Set aside.
• Make the egg rolls by mixing together the avocado, sun-dried tomato, onion, cilantro and salt. 
• Place about 2 Tablespoons of the filling in each egg roll wrapper and assemble/roll up according to package directions.
• Heat deep fryer to 325-375F (or heat 2 inches of oil in a large skillet).  Fry for 1-3 minutes, or until golden brown.
• Remove and drain on paper towel-lined plate.
• Serve warm with dipping sauce on the side.

Nutrition Info Per Serving: 
Calories 574
Total Fat 41 g
Cholesterol 158 mg
Sodium 315 mg
Potassium 591 mg
Total Carbohydrate 46 g
Dietary Fiber 6 g
Sugars 15g
Protein 11 g