Avocado No-Egg Rolls - VegFamily

Name: Avocado No-Egg Rolls - VegFamily
Ingredients: 1 large avocado, peeled, pitted, & diced; 2 tablespoons sun-dried tomatoes, chopped; 1 tablespoon finely chopped red onions; 1/2 teaspoon fresh cilantro, chopped; 1 dash salt; 4 wonton, spring, or other egg-less wrappers, or from a recipe of your own; 2 tablespoons cornstarch and 2 teaspoons of water, mixed to make a glue; Oil for deep-frying; 4 teaspoons white vinegar; 1 teaspoon balsamic vinegar; 1/2 teaspoon tamarind pulp (substitute: lemon juice mixed with a bit of brown sugar or maple syrup); 1/2 cup agave syrup; 1 pinch turmeric; 1/2 cup chopped cashews; 2/3 cup fresh cilantro; 2 garlic cloves; 2 green onions; 1 tablespoon sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1/4 cup olive or sesame oil

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Step 1

Combines the avocado, tomatoes, onion, cilantro, and salt.

Step 2

Place a full tablespoon of avocado mixture on the wrapper and fold the long edge up over the filling. Fold left and right corners toward the center and continue to roll. Brush a bit of the cornstarch glue on the final corner to help seal the roll. Repeat with the remaining wrappers.

Step 3

Deep-fry the rolls in 375 degree oil for 3-4 minutes, or until browned. Alternatively, place on a baking pan and brush lightly with olive oil and bake in a 400 degree oven until crisp and golden, turning to brown evenly as necessary.

Step 4

Combine the vinegars, agave, tamarind and saffron in a small sauce pan. Place over medium low heat and stir until tamarind is dissolved completely and mixture is slightly heated.

Step 5

Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin in a blender. Pour mixture into a bowl and stir in oil. Serve immediately or allow to cool and refrigerate and serve cold.

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