1 large avocado, peeled, pitted; diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
3 -4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 cup honey
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
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 egg, 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 paper towels.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce.
Stir together vinegars and honey in a microwave safe bowl, and microwave for 1 minute.
In a blender, Puree vinegar mixture, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil. Refrigerate until ready to use