Homemade Crispy Avocado & Sun-Dried Tomato Eggrolls

Instructions

1. 1

   **Prepare the Tamarind-Cashew Dipping Sauce:** In a small bowl, whisk together the tamarind paste concentrate, cashew butter, brown sugar, soy sauce, lime juice, grated ginger, and minced garlic. Gradually add 3-4 tablespoons of water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Stir in red pepper flakes if desired. Taste and adjust sweetness, tang, or salt as needed. Set aside.

2. 2

   **Prepare the Eggroll Filling:** In a medium bowl, gently combine the finely diced avocados, sun-dried tomatoes, minced red onion, chopped cilantro, lime juice, salt, and black pepper. Mix just enough to combine without mashing the avocado too much.

3. 3

   **Assemble the Eggrolls:** Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the avocado filling in a line just below the center of the wrapper. Fold the bottom corner tightly over the filling, then fold in the left and right corners towards the center. Roll the wrapper tightly upwards towards the top corner. Lightly moisten the top corner with a little water to seal the roll completely. Repeat with the remaining wrappers and filling.

4. 4

   **Fry the Eggrolls:** Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of wrapper should sizzle immediately when dropped in.

5. 5

   Carefully place 2-3 eggrolls into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully remove the eggrolls from the oil.

6. 6

   Place the fried eggrolls on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining eggrolls.

7. 7

   **Serve:** Serve the homemade crispy avocado eggrolls immediately with the prepared tamarind-cashew dipping sauce on the side.