Avocado egg rolls with cilantro dipping sauce

So.. Ben and I have been in a rut lately. We have started to exercise regularly with him training for a half iron man and me training for a half ( possibly whole) marathon. We have not been doing so great in the eating department. We crave sweets like crazy these days, which I used to hardly ever crave sweets, and with all of the snow and freezing temperatures here in Wisconsin we have been eating a lot of comfort food, which equals LOTS of carbs and processed foods.

This week we are turning over a new leaf! Yay! I decided that I will blog occasionally on here when I have an especially good healthy meal, so others might feel inspired to join us in our quest to be healthier ;)

Avocado egg rolls with cilantro dipping sauce

Egg roll

- 1 large Avocado

- 1 TB. sun-dried tomatoes packed in oil

- 1 tsp. chopped fresh cilantro

- 1/8 tsp. salt

- 3 egg roll wraps

- 2 tsp chopped red onion

- 1 egg for wrapping the egg roll (optional)

Dipping sauce

- 1/4 tsp. white vinegar

- 1 tsp. balsamic vinegar

- 1/2 cup honey

- 1 pinch powdered saffron

- 1/2 cup chopped cashews

- 2/3 cup fresh cilantro

- 2 cloves garlic

- 1 TB sugar

- 1 tsp. pepper

- 1 tsp. ground cumin

- 1/4 cup olive oil

Prepare dipping sauce first. Combine all ingredients except the oil and blends in a blender or food processor. Put it in a dish and add the olive oil. Put it in the fridge to chill. Next, combine the ingredients for the egg rolls and put about 1/4 c of filling in each egg roll. While folding the wraps seal the folds closed by wiping a little of the egg on the opening then pressing it together for a moment.. You could just use water for this step as well.

I chose to bake our rolls instead of frying them in an attempt to make them a bit more healthy. To do this preheat your oven to 425 degrees Fahrenheit. Place egg rolls on a foil lined baking sheet and spray them with olive oil spray. Bake for 12 minutes, or until light brown and crispy!