Cheesecake Factory's famous Avocado Egg Rolls - Out of the hundreds of menu items they have, somehow this one reigns supreme. This egg roll has gone viral, and I see the appeal... but let's see if we could make it ourselves at home and even make you say, dang that’s delicious.
Avocado Egg Rolls
3 firm but ripe avocados
¼ of a red onion, diced
3 tablespoons cilantro, chopped
2 tablespoons sun dried tomatoes, diced
6 cherry tomatoes, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chipotle (optional)
Juice of half a lime
Salt and pepper to taste
Tamarind Cashew Sauce
1 tablespoon tamarind puree
¼ cup cashews
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 teaspoon sesame oil
Handful of cilantro - about ¼ cup
1 tablespoon avocado oil
For the Avocado Egg Rolls: In a bowl, mash the avocados leaving them chunky, add the red onion, cilantro, sun dried tomatoes, cherry tomatoes, garlic cloves, cumin, chipotle, lime juice, salt and pepper and mix.
Stuff about 1-2 tablespoons of filling into an eggroll wrapper, folding in the outer sides first and the bottom tip-up. Seal the upper tip with water and roll up.
Fill a medium pan with 1 inch of oil and fry the egg rolls on each side for 2-3 minutes or until golden brown.
Drain on paper towels and cut when it’s cool enough to handle.
For the Tamarind Cashew Sauce: In a food processor, add the tamarind puree, cashews, soy sauce, honey, rice vinegar, sesame oil, cilantro, and avocado oil. Blend until semi smooth - there should still be cashew pieces in there.
Transfer to a bowl and let it set for about 5 minutes.
Dip egg rolls and enjoy!
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