Cheesecake Factory's Avocado Egg Rolls

Cheesecake Factory has got to be one of my most favorite restaurants. Whenever we would go on a vacation, we ALWAYS went to Cheesecake Factory. Now it is easy to go since we have one here...to bad the wait is always forever! 
I saw my friend Carrian from Sweet Basil had posted this recipe a few weeks ago...and knew we had to make them. Just follow her step by step instructions and they will be easy for ya!

The sauce looks a little funny...I don't know why...but it was SO good! 

Dipping Sauce
3 -4 teaspoons White Vinegar 
1 teaspoon balsamic vinegar 
1/2 teaspoon tamarind pulp
1/2 cup honey 
1 pinch powdered saffron 
1/2 cup chopped cashews
2/3 cup fresh cilantro 
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin  
1/2 cup olive oil

Egg Roll

• 6 large avocado, diced
• 3/4 cup sun-dried tomatoes packed in oil, chopped
• 6 tablespoon minced red onion
• 3 teaspoon fresh cilantro,  chopped
• 1 ts salt
• 18 egg roll wraps

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. Refrigerate until ready to use.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon 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.