Step 1: Create the Avocado Filling

Start by preparing all your vegetables – this is crucial for success. Dice your red onion finely so it does not overpower the delicate avocado. Chop your cilantro, sun-dried tomatoes, and cherry tomatoes. Cut your avocados into chunks, keeping them large to maintain that chunky texture. In a large bowl, combine all filling ingredients and use a potato masher to gently mash everything together. You want some chunks remaining – this is not guacamole, so do not over-mash. Season with salt and pepper, then taste and adjust the lime juice and spices as needed.

Step 2: Prepare the Tamarind Cashew Sauce

Add all sauce ingredients to your food processor and pulse until you achieve a semi-smooth consistency. You should still see small pieces of cashew throughout – this adds texture and visual appeal. Transfer to a bowl and let it sit for 5 minutes to allow the flavors to meld. The sauce should be thick enough to cling to the egg rolls but thin enough to dip easily.

Step 3: Assemble the Egg Rolls

Place an egg roll wrapper on your work surface like a diamond shape. Add about 1-2 tablespoons of filling to the bottom third of the wrapper, spreading horizontally about two inches wide. Fold the bottom corner up over the filling, then fold in the left and right sides. Roll tightly toward the top corner, ensuring the sides stay tucked in to prevent leakage. Seal the tip with a dab of water. Repeat with remaining wrappers and filling.

Step 4: Heat Your Oil and Fry

In a medium pan, heat about 1-inch of neutral oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of wrapper – it should sizzle immediately. Carefully add three egg rolls at a time to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Since there is no raw meat inside, you are just looking for that perfect golden color and crispy texture.

Step 5: Drain and Cool

Remove the egg rolls from oil and place them on a paper towel-line plate to drain excess oil. Let them cool for 2-3 minutes before cutting – the filling will be extremely hot! Use a sharp knife to cut each roll diagonally for the best presentation.

Step 6: Serve Immediately

Arrange your egg rolls on a serving platter with the tamarind cashew sauce in a small bowl for dipping. Garnish with extra cilantro if desired and serve while still warm for the best texture contrast.