After my second visit to the Cheesecake Factory, and trying their Avocado Egg Rolls I just HAD to get the recipe!
Dipping Sauce: Make 30 mins before egg rolls

¼ c. cashews (optional)
2/3 c. cilantro
2 cloves garlic
2 green onions
1 t. black pepper
1 t. cumin
4 t. white vinegar
Blend all well in food processor until fine.

In a sauce pan (or in the microwave for 1 minute) heat up:
1 t. balsamic vinegar
½ t. tamarind pulp (optional)
½ c. honey
1 pinch powdered saffron (optional)
Heat until honey is melted then add to other ingredients and blend in food processor again.
Slowly stir in ¼ c. olive oil

Refrigerate

6 avocados- cut up into slices (you want chunks)
2 T. bottled sun dried tomatoes (in oil)
¼ c. red onion- chopped
Several sprigs cilantro-chopped
1 t. salt
1 package large egg roll wraps
1 egg- beaten
Vegetable Oil- for frying

Mix first 5 ingredients well but make sure not to mash- you want it chunky NOT guacamole! Spoon some into egg roll wrapper and roll up bottom corner, and then roll up like a burrito. Brush the last edge with the beaten egg to seal. *do not let egg rolls touch each other after this or they will stick together*

Fry in oil until golden brown.