Copycat Cheesecake Factory's Avocado Egg Rolls
This is a copycat recipe I found on the web, and it is EXCELLENT!!!
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READY IN: 34mins
SERVES: 2-4
YIELD: 3 eggrolls
UNITS: US
INGREDIENTS
Nutritiondipping sauce
- 3 -4teaspoons white vinegar
- 1teaspoon balsamic vinegar
- 1⁄2teaspoon tamarind pulp
- 1⁄2cup honey
- 1pinch powdered saffron
- 1⁄2cup chopped cashews
- 2⁄3cup fresh cilantro
- 1tablespoon granulated sugar
- 1teaspoon ground black pepper
- 1teaspoon ground cumin
- 1⁄4cup olive oil
egg rolls
- 1
- 2
- 1tablespoon minced red onion
- 1⁄2
- 1pinch salt
- 3egg roll wraps
- 1
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DIRECTIONS
- 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!
- ENJOY!
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