1 tablespoon balsamic vinegar
1/2 cup cranberry sauce
Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).
3 large avocados, remove skin and pit, slice into strips
10 Vietnamese spring roll sheets
Sea salt and black pepper
Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds). Wrapper will get softer by the time you roll it.
Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.
Serve immediately with extra dipping sauce on the side.