FOR THE EGG ROLLS:
2 large avocados, diced
4 sundried tomatoes packed in oil, sliced
1/4 cup red onion, diced
1/2 jalapeno, finely diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice (~1/2 lime)
8 egg rolls
1 egg white
FOR THE CASHEW AND TAMARIND DIPPING SAUCE:
1/4 cup oil
1/4 cup cashews, chopped or ground
1 teaspoon tamarind concentrate or 2 tablespoons lime juice
1 teaspoon balsamic vinegar
2 tablespoons honey
1/4 cup cilantro, chopped
1 clove garlic, chopped
1 teaspoon ginger, grated
chili sauce sauce as sriracha to taste
salt to taste