Hair Night, Accessories and Eggrolls OH MY!

Dear Dairy-
I tell you what- hair night is BY FAR my most favorite thing to look forward to every 6 weeks. I LOVE LOVE LOVE my fierce hairdresser miss Bre- I've known her since the 5th grade and think she is a genius with hair. She actually made a call back for the Sheer Genius show- but we think the show may have gone off the air- we can't find info on it anymore.. interesting. Anyway you should check out her blog- it's hilarious! http://hairdrama101.blogspot.com/
Well after I had my nice new hair did I went on over to the mall for a cheap accessory shopping spree then met up with Bre for dinner. We realized that we both have a mutual love for the Avocado Eggrolls at the Cheesecake Factory. These things are so so so good- I'm sure they are bad bad bad for you but who cares if you split them right?! Anyway here is a copy cat recipe for all those out there who love them too!


dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp**
1/2 cup honey
1 pinch powdered saffron, opt.
1/2 cup cashews or peanuts
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


egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped***
1 tablespoon minced red onion or shallot
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten (I use warm water. Works great. Not worth wasting and egg.)


Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
Stir until tamarind is dissolved.
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Refrigerate until ready to use.
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 brown paper bags.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
ENJOY!