Cheesecake Factory Avocado Egg Rolls (Copycat)

Dipping Sauce:
In a small, microwave safe bowl, stir together vinegars, saffron powder and honey, and microwave for 1 minute. Stir and set aside.

Add to a blender the rest of the sauce ingredients and the honey mixture. Puree until all combined and fully blended.

Pour mixture into a bowl and stir, if needed stir in more olive oil to thin it out.

Refrigerate until ready to use.

Avocado Rolls:
In a large bowl, gently stir together diced avocados, chopped sun-dried tomatoes, onion, cilantro, and salt.

Place one egg roll on a cutting board, so that a corner is pointing toward you. Brush the edges of the wrapper with egg mixture.

Distribute avocado filling evenly onto center.

Fold the bottom corner up, 1/4 of the way over the filling. Roll up from side to side, fold top corner over all and press to seal.

Repeat with remaining egg roll wrappers.

Add oil to a deep pan over medium-high heat. You should add enough oil, in order to be able to submerge a batch of avocado egg rolls. Heat the oil to 375 degrees F.

Deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown.

Remove rolls from oil and place on paper towels to drain excess oil.

Serve with the dipping sauce.