The Cheesecake Factory's Avocado Egg Roll Recipe

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More About The Copycat Cheesecake Factory Avocado Egg Rolls Recipe

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

Yields1 Serving

Cook Time34 minsTotal Time34 mins

DIPPING SAUCE

34 tsp White vinegar

1 tsp Balsamic vinegar

12 tsp Tamarind pulp

12 cups Honey

1 pinch Powdered saffron

12 cups Chopped cashews

23 cups Fresh cilantro

2 Garlic cloves

2 Green onions

1 tbsp Granulated sugar

1 tsp Ground black pepper

1 tsp Ground cumin

14 cups Olive oil

EGG ROLLS

1 Large avocado, peeled, pitted, & diced

2 tbsp Sun-dried tomatoes packed in oil, chopped

1 tbsp Minced red onion

12 tsp Fresh cilantro, chopped

1 pinch 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!

ENJOY!

CategoryCheesecake Factory Recipes

Ingredients