Peel the avocado and remove the pit. Dice into bite-sized pieces and combine gently with the chopped tomatoes, olive oil, red onion, cilantro, and salt. Take care not to smash the avocado.
Spoon about 1/3 of the filling into an eggroll wrapper. Place the wrapper so that one corner is pointing toward you. Place the filling about one inch from the bottom corner and one inch from each side. Roll the bottom corner up over the filling, then roll up to about the middle of the wrapper.
Brush beaten egg on the wrapper and fold the corners up and over the filling. The egg will "glue" the wrapper in place. Press on the wrapper to be sure that it's completely sealed. Repeat with the remaining wrappers. Keep them covered in the refrigerator while you prepare the dipping sauce.
Combine the chopped cashews, the cilantro, garlic, onions, sugar, pepper, and cumin in a food processor. Blend with short pulsating bursts until completely blended. The cashews and the garlic must be well chopped - about half the size of a grain of rice.
Combine the white and balsamic vinegars, the honey, the tamarind pulp, and the saffron in a small bowl. Heat this mixture in the microwave for about one minute, or until the tamarind dissolves completely. Pour the tamarind mixture into a food processor with the cashew mixture and mix with short bursts until well combined. Pour the blended sauce into a small bowl and add the oil. Stir by hand. Cover and refrigerate for about a half hour before serving.
Frying the Eggrolls
Heat the oil in a deep fryer over medium heat. When the oil is hot, fry the eggrolls for three to four minutes or until golden brown. Drain on paper towels.
When the eggrolls can be safely touched, slice once diagonally across the middle of each one. Serve them arranged around a small bowl of the dipping sauce.