Prep 30 mins
Cook 4 mins
From www.TopSecretRecipes.com. This is a copycat recipe I found on the web, and it is EXCELLENT!!!
- 14.78-19.71 ml white vinegar
- 4.92 ml balsamic vinegar
- 2.46 ml tamarind pulp
- 118.29 ml honey
- 0.25 ml powdered saffron
- 118.29 ml chopped cashews
- 158.51 ml fresh cilantro
- 2 garlic cloves
- 2 green onions
- 14.79 ml granulated sugar
- 4.92 ml ground black pepper
- 4.92 ml ground cumin
- 59.14 ml olive oil
- 1 large avocado, peeled, pitted, & diced
- 29.58 ml sun-dried tomatoes packed in oil, chopped
- 14.79 ml minced red onion
- 2.46 ml fresh cilantro, chopped
- 0.25 ml salt
- 3 egg roll wraps
- 1 egg, beaten
- Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
- Stir until tamarind is dissolved.
- In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and stir in oil.
- Refrigerate until ready to use.
- Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
- Distribute filling evenly onto center of each egg roll wrapper.
- Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
- 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.
- Repeat with remaining wrappers.
- Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
- Drain on brown paper bags.
- Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
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
Wow, this was quite different from anything I've made. I really liked them and the sauce was great. I had won ton rolls so used them instead of eggrolls. I had little bites! I really enjoyed the flavor. There is no Cheesecake Factory in this part of N.C., but if I ever find one I will definetaly try the Avocado Eggrolls! Thanks for a delicious recipe.
So happy that I found and made this recipe! I was looking for a creative vegetarian recipe and this was excellent! I did not have tamarind pulp and I used saffron strings, otherwise, I prepared according to the recipe. I only used one avocado and I did fill 5 egg roll wrappers. This is absolutely deliciously! The sauce is exceptional, and although I thought the garlic might've been too strong, my guests assured me it was not! I did have some sauce left over and that stuff is seriously addicting. I ate it on anything I could find until it was gone! YUM! I can't wait to make it again and again!