Copycat Cheesecake Factory's Avocado Egg Rolls by Todd Wilbur

READY IN: 34mins
Recipe by love4culinary

From This is a copycat recipe I found on the web, and it is EXCELLENT!!!

Top Review by hoyadoctor

This is as close to the original as I can imagine. A few tweaks: tamarind paste is a lot easier to find. I used sprigs of saffron rather than powder. Obviously, you need more than one avocado, I use 6. The honey is what makes it thicker than CF's but I like it. I also don't warm in in the microwave. All the dry ingredients (esp the cashews) go in a food processor. Finally, I tried oriental egg roll wrappers (TYJ) which cook quicker and are crispier and only need water to "glue it" rather than egg. DELICIOUS

Ingredients Nutrition


  1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  2. Stir until tamarind is dissolved.
  3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  4. Pour mixture into a bowl and stir in oil.
  5. Refrigerate until ready to use.
  6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  7. Distribute filling evenly onto center of each egg roll wrapper.
  8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  10. Repeat with remaining wrappers.
  11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  12. Drain on brown paper bags.
  13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
  14. ENJOY!

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