Avocado Egg Rolls

I got this recipe from a friend. If you love avocados, egg rolls, and cilantro then you will love this recipe. It is a little labor intensive, but well worth it after you eat them.

Avocado Egg Roll Ingredients:
2 large avocados, peeled, pitted, and diced
4 Tbsp sun-dried tomatoes packed in oil, chopped
2 Tbsp minced red onion
1 tsp fresh cilantro, chopped
1/4 tsp salt
6 egg roll wraps
*I added about 2 fist fulls of shredded chicken to make the egg rolls a bit more hearty.
Gently stir together avocado, tomatoes, onion, 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 over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over 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 paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Honey Cilantro Dipping Sauce Ingredients:
3-4 tsp white vinegar
1 tsp balsamic vinegar
1/2 cup honey
1/2 cup chopped cashews
2/3 cup fresh cilantro (I put in a bit too much cilantro. That is why it looks so green and scary, but it was still really good.)
2 garlic cloves
2 green onions
1 Tbsp granulated sugar
1 tsp ground black pepper
1 tsp ground cumin
1/4 cup olive oil

To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.