Avocado Egg Rolls & Honey, Cashew, Cilantro Dipping Sauce
Allegedly from the kitchen of the long gone, legendary downtown Windsor restaurant Chanosos
Makes 4 egg rolls, multiply as needed
- 1 large avocado diced
- 2 tbsp sundried tomatoes, chopped finely
- 1 tbsp red onion, minced
- 1/2 tsp fresh cilantro, chopped
- 1 pinch salt
- 4 egg roll wrappers
- 1 egg, beaten
- vegetable oil for frying
- In a large bowl, gently combine the first 5 ingredients, being careful not to smash the avocado too much.
- With the a wrapper positioned one corner pointed towards you, place 1/4 of the filling, 1″ from the bottom corner, then roll up to the middle of the wrapper. Brush the remaining corners with egg and fold left & right corners over the filling, gluing them in place. Continue rolling and press on the wrapper to ensure it’s sealed.
- In a deep fryer set to 350 degrees, fry the rolls for 3-4 minutes or until golden brown.
For the dipping sauce
Makes about 1 cup of sauce
- 1/4 cup cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tsp cumin
- 4 tsp red wine vinegar
- 1 tsp balsamic vinegar
- 1/2 tsp tamarind pulp
- 1/2 cup honey
- 1 pinch of saffron, powdered (mash in a mortar and pestle to powder)
- 1/4 cup olive oil
- Combine the first 7 ingredients in a food processor, blending in short bursts until cashews and garlic are about half the size of a grain of rice.
- In a small bowl, combine the vinegars, honey, tamarind and saffron. Heat in a microwave in 30 second increments until most of the tamarind pulp is dissolved – discard any tamarind peel or seeds that do not dissolve after 90 seconds of heat.
- Pour the vinegar mixture into the food processor and blend for about 30 seconds.
- Pour the sauce out of the food processor and into a bowl, then add the olive oil, mixing by hand until well blended.
- Cover and refrigerate for at least 30 minutes before serving.