Cheesecake Factory Avocado Egg Rolls
egg rolls
These delicious egg rolls have a creamy avocado filling that will quickly become your all time favorites once you dunk them in the from scratch sauce! It's the best homemade version of the popular restaurant appetizer, the Cheesecake Factory.
egg rolls
Ingredients
Dipping Sauce Ingredients:
- ¼ cup olive oil
- ½ cup raw cashews
- 1-2 cloves garlic
- ½ teaspoon cumin
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- ½ teaspoon black pepper
- Juice of 1 lime or 2 teaspoons tamarind paste
- 2 green onions white parts only, roughly chopped
- Large handful of fresh cilantro about ½ cup
- ¼ cup honey
Egg Roll Ingredients:
- 4 ripe avocados diced
- 2 tablespoons minced red onion
- ⅓ cup sundried tomatoes
- ⅓ cup chopped fresh cilantro
- Pinch of salt and pepper
- 10 egg roll wrappers
- 1 egg beaten well
- Vegetable oil for frying
Instructions
- In the bowl of a food processor, combine all of the dipping sauce ingredients.
- Process until the ingredients form a uniform paste.
- Begin heating several inches of oil in a cast iron skillet or dutch oven until the oil reaches 375°F. You will want to maintain the oil temperature between 350 and 375 degrees throughout cooking. The oil takes 10-15 minutes to heat.
- Meanwhile, begin to assemble the egg rolls. In a medium mixing bowl, gently stir together the avocado, red onion, sundried tomatoes, chopped cilantro, and a pinch of salt and pepper.
- Place an egg roll wrapper on your work area with the corners pointing up and down and side to side.. Brush with the beaten egg (you can focus the egg wash around the edges of the wrapper as this is what will help to seal the wrapper.)
- Scoop a couple tablespoons of the filling mixture in the center of the wrapper, forming a horizontal line.
- Fold in the two sides of the wrapper. Fold up from the bottom of the egg roll and continue rolling to seal the whole thing.
- Fry the egg rolls 2-3 at a time so that there is plenty of space between the egg rolls in the pan. Fry for 1-2 minutes on each side, until the the egg roll is golden brown all over. Lift from the oil with a slotted spoon and place on paper towels to drain.
- Serve warm with the dipping sauce.
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Notes
Storage:
Keep leftovers refrigerated for up to 3 days. Reheat in the air fryer or oven to keep the outside crispy. They can be heated in the microwave, but the wrapper will not be as crisp.
Notes:
Maintain the temperature of oil as close to 375 as possible. It will drop when the rolls are added, adjust as needed.
We love the sundried tomatoes with herbs and oil. They have a ton of flavor and are very tender.
You may be able to find tamarind paste in the ethic section of the grocery store. It's a fruit native to Africa but very popular in Indian and Asian cuisine. It's both sweet and sour and makes a great dipping sauce.
Rice vinegar, lime juice, brown sugar, and honey can be used in place of the tamarind paste for an easily accessible recipe.
Nutrition
Calories: 492kcal | Carbohydrates: 27g | Protein: 5g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 93mg | Potassium: 598mg | Fiber: 6g | Sugar: 11g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg
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