Cheesecake Factory Avocado Eggrolls
From danni_appel 11 years agoIngredients
- 1 lg. avocado shopping list
- 2 chopped sun-dried tomatoes (bottled in shopping list
- oil) shopping list
- 1 minced red onion shopping list
- 1/2 tsp. chopped fresh cilantro shopping list
- 1 salt shopping list
- 3 roll wrappers shopping list
- 1 -- beaten shopping list
- oil for frying shopping list
- Sauce shopping list
- 1/4 c. chopped cashews shopping list
- 2/3 c. chopped fresh cilantro shopping list
- 2 cloves garlic -- quartered shopping list
- 2 onions -- chopped shopping list
- 1 sugar shopping list
- 1 tsp. black pepper shopping list
- 1 tsp. cumin shopping list
- 4 tsp. white vinegar shopping list
- 1 tsp. balsamic vinegar shopping list
- 1/2 tsp. tamarind pulp shopping list
- 1/2 c. honey shopping list
- 1 ground saffron shopping list
- 1/4 c. olive oil shopping list
How to make it
- After you peel the avocado and remove the pit, dice it into bite size
- pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 tsp. cilantro, and a pinch of salt. Be careful not to smash the avocado.
- Prepare eggrolls by spooning 1/3 of filling into an eggroll 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. Press on the wrapper to ensure it is sealed. Repeat steps with remaining two eggrolls and keep them 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.
- Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil
- should cover the eggrolls). Cut diagonally across middle and serve with
- dipping sauce.
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