In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 t cilantro & a pinch of salt. Be careful not to smash the avocado.
Prepare egg rolls by spooning 1/3 of filling into an egg roll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1" from the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper.
Brush remaining corners and edges of the wrapper with the egg. Fold the left and right corners over the filling and 'glue' the corners to the wrapper with the egg. Press on the wrapper to ensure it is sealed.
Repeat steps with remaining two egg rolls.
Keep covered in the refrigerator while you make the dipping sauce.
Combine 1st 7 ingredients in food processor.
Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
Combine the vinegars, honey, tamarind, and saffron in a small bowl.
Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.
Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl. Add the oil and stir by hand.
Cover and refrigerate at least 30 minutes.
In deep fryer or skillet with tall sides, heat enough oil to completely cover the egg rolls.
Fry egg rolls for 3 to 4 minutes or until golden brown. Cut diagonally across middle and serve with dipping sauce.