4 avocados, diced
1 cup sundried tomatoes, diced (get the tomatoes that are in olive oil)
2 Tbsp cilantro, chopped
1/2 cup purple onion, diced
1/2 tsp salt
Cilantro Dipping Sauce
1/4 cup cashews
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 Tbsp sugar
1 tsp ground black pepper
1/2 tsp salt
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 cup honey
Pinch ground saffron ($17 at Walmart, Rex picked it up- I had a minor heart attack when I saw the receipt. I would have left it out, do as you please!)
1/4 cup olive oil
Combine the cashews, cilantro, garlic, onions, sugar, oil, black pepper, salt, and cumin in a food processor or blender and pulse until the cashews and garlic are half the size of a grain of rice. Combine the vinegars, honey, and saffron in a microwave safe bowl and heat for about 1 minute. Combine with the cilantro mixture. Store dipping sauce in the refrigerator for at least 30 minutes before serving.
Serving Size: 12 egg rolls
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