Recipe
Avocado Eggrolls Like Cheesecake Factory Recipe
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Ejergens / All my dishes 4 months, 2 weeks ago
Although it may seem like there is alot of prep to this, it is alot easier than it seems and fun to make. If you have got a deep fryer it is even easier. The dipping sauce gives it a taste of thai. Your friends will think you are amazing!
Prep:20m Cook:4m Servings:10
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 Ejergens |
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Fans
Ingredients
- For the egg rolls:
- 6 large avocados, peeled, pit removed and diced into bite-sized pieces
- 1 small jar sun-dried tomatoes (bottled in oil) ;chopped
- 1/4 cup red onion, minced
- several sprigs chopped cilantro
- 1 tsp salt
- 1 package large egg roll wraps
- 1 egg, beaten
- vegetable oil (for frying)
- For the dipping sauce:
- 1/4 cup cashews, chopped
- 2/3 cup fresh cilantro, chopped
- 2 cloves garlic, quartered
- 2 green onions, chopped
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon tamarind pulp
- 1/2 cup honey
- 1 pinch powdered saffron
- 1/4 cup olive oil
Directions
- In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro, and a pinch of salt. Be careful not to smash the avocado, you aren't making guacamole.
- 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. Pretty much the same as a burrito but you are just closing up the ends as well. Roll them up tight.
- 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 egg rolls.
- Keep covered in the refrigerator while you make the dipping sauce. DO NOT LET THE EGG ROLLS TOUCH EACH OTHER IN THEIR UNFRIED STATE!!! They will stick together and create an unusable big blob. I learned the hard way.
- 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.
- You are gonna love these little babies.
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Alterations
ejergens 4 months, 2 weeks ago said:
saffron really isn't all that necessary and neither is the tamarind pulp really. This recipe is just as good without these hard-to-find items
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rosej 4 months, 2 weeks ago said:
I was amazed at how fantastic these were. My kids even loved them!!!
zena824 4 months, 1 week ago said:
Love the combo of these!!!!
lunasea 3 months, 3 weeks ago said:
I've had these and they're great! Thanks for the recipe...
adacowan 3 months, 2 weeks ago said:
You're right! They do sound like they're fun to make, not to mention yummy! Great post.
Thanks for the recipe.
applesomething 3 months, 2 weeks ago said:
Thanks! I gotta try these. I just had these at Cheesecake last week and they are soooo good. Very interesting sauce.
conner909 2 months, 2 weeks ago said:
Ya know, I just don't have any tamarind pulp in my pantry or fridge! I'm going to get some and try this yummy-reading recipe soon! Good post.
hollymayb 4 days, 4 hours ago said:
I Love it!!