FOR THE EGG ROLLS:
2 large avocados, diced
4 sundried tomatoes packed in oil, sliced
1/4 cup red onion, diced
1/2 jalapeno, finely diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice (~1/2 lime)
8 egg rolls
1 egg white
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
1/4 cup oil
1/4 cup cashews, chopped or ground
1 teaspoon tamarind concentrate or 2 tablespoons lime juice
1 teaspoon balsamic vinegar
2 tablespoons honey
1/4 cup cilantro, chopped
1 clove garlic, chopped
1 teaspoon ginger, grated
chili sauce sauce as sriracha to taste
salt to taste

FOR THE EGG ROLLS: 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.
FOR THE CASHEW AND TAMARIND DIPPING SAUCE: lPuree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.

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