Avocado Egg Rolls

From the California Avocado Commission. This recipe is similar to the "The Cheesecake Factory" version

Ingredients
1-1/2 lbs chopped red onion
3 tablespoons vegetable oil
3 tablespoons finely chopped garlic
1-1/4 cups fresh lime juice
6 oz chopped dried tomato (packed in oil)
1/3 cup chopped fresh cilantro
1-1/2 tablespoons ground cumin
1-1/2 tablespoons salt
12 medium California Avocados, seeded and
peeled, cut into 1/2-inch cubes (about 6 lbs)
24 egg roll wrappers (6 inches)


Directions
Saute onion in oil until soft, about 5 minutes.
Stir in garlic; cook for 1 minute. Remove from heat; stir in lime juice, tomato, cilantro, cumin, and salt; fold in avocado.

Cool to room temperature.

For each roll, lay an egg roll wrapper on a work surface with corner at top.Put 1/2 cup cooled filling in a line from left to right on the center of the egg roll wrapper, leaving a 1-inch border on each side. Pull top corner over filling; fold in sides.
Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down.

Cover and refrigerate until service.

Note:
Egg rolls may be prepared to this point a few hours before service.

Per Serving
Deep fry 2 egg rolls at 375 degrees F until golden brown, about 3 minutes. Cut on the diagonal. Serve immediately.


Cheesecake Factory Tamarind-Cashew Dipping Sauce

Ingredients
1/4 c. chopped cashews
2/3 c. chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 c. honey
Pinch ground saffron
1/4 c. olive oil

Directions
Combine 1st 7 ingredients in food processor. Blend with
short bursts until the mixture is well blended, and the
cashews and garlic have been chopped into pieces about
half the size of a grain of rice. Combine the vinegars,
honey, tamarind, and saffron in a small bowl. Heat the
mixture for about 1 minute in microwave then stir until
tamarind pulp dissolves completely. Pour mixture into
blender or food processor and mix with cashew mixture
(about 20 seconds). Pour sauce into bowl. and the oil and
stir by hand. Cover and refrigerate at least 30 minutes.