A delightful twist on the classic avocado egg rolls, these spring rolls are packed with fresh flavors and paired with a tangy tamarind dipping sauce.
Combine the vinegar, tamarind paste, honey, and saffron in a microwave-safe bowl and heat for 30 seconds.
Heating the mixture helps the saffron release its color and aroma.
Blend the tamarind mixture with cashews, cilantro, garlic, green onion, sugar, black pepper, and cumin until smooth.
Add a little water if the mixture is too thick to blend.
Stir in olive oil to the blended mixture and refrigerate until serving.
Chilling the sauce allows the flavors to meld together.
Mix the avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl.
Gently fold the ingredients to avoid mashing the avocado.
Place a portion of the filling onto a spring roll wrapper, fold the bottom corner up, then the sides, and roll tightly. Seal with beaten egg.
Ensure the rolls are sealed well to prevent filling from leaking during frying.
Fry the rolls in hot oil until golden brown, about 3-4 minutes.
Maintain the oil temperature to ensure even cooking.
Drain the rolls on paper towels and serve with the prepared dipping sauce.
Serve immediately for the best texture and flavor.
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