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Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls
I have never actually had these avocado egg rolls at the Cheesecake Factory but as soon as I came across them on pinterest via Lil'Luna I knew that I would have to try making them. I mean you really can't go wrong taking creamy avocado, wrapping it up in crispy egg rolls and serving them with a tasty tamarind and cashew dipping sauce. This copycat recipe is essentially a simple avocado 'guacamole' with sundried tomatoes that is wrapped up in egg rolls and fried until crispy. I would wolf down a plate of the avocado egg rolls just by themselves but they also come with a tasty sweet and tart cashew sauce for dipping that is fabulous in it's own right! I can't wait to make these avocado eggs rolls again!

Cheesecake Factory Avocado Egg Rolls
Golden brown, crispy and good!

Cheesecake Factory Avocado Egg Rolls
Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 8

Crispy avocado and sundried tomato egg rolls with a tasty tamarind and cashew dipping sauce.



ingredients
    For the egg rolls:
  • 2 large avocados, diced
  • 4 sundried tomatoes packed in oil, sliced
  • 1/4 cup red onion, diced
  • 1/2 jalapeno, finely diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice (~1/2 lime)
  • 8 egg rolls
  • 1 egg white
  • For the cashew and tamarind dipping sauce:
  • 1/4 cup oil
  • 1/4 cup cashews, chopped or ground
  • 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons honey
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, grated
  • chili sauce sauce as sriracha to taste
  • salt to taste
directions
    For the egg rolls:
  1. Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
  2. Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
  3. For the cashew and tamarind dipping sauce:
  4. Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.
Nutrition Facts: Calories 348, Fat 20g (Saturated 2g, Trans 0), Cholesterol 0, Sodium 248mg, Carbs 37g (Fiber 6g, Sugars 7g), Protein 7g
Nutrition by: Nutritional facts powered by Edamam

29 comments:

Wildcat said...

"Sundered" tomatoes? ;)

bambi said...

This will be great now the waiting for the Avocado to ripen so I can try it!

Heather Christo said...

yes please.... I could down about a dozen of those things right now.

Jeanette said...

That dip sounds fantastic - fun food!

Lori Wilkerson said...

Do you mean "sundried" tomatoes?

Jean Heys said...

These look truly awesome! I can't wait to try them - love crunch with avocado! Wondering about the cashews - raw? or roasted?

Erin @ The Spiffy Cookie said...

I've never had these but apparently I am missing out because they look delicious. How can anything with avocado not be good?

Anonymous said...

Awesome recipe, worked really well, even with a couple of mistakes in the cooking of it. Highly recommended and I will definitely be back for more. Thanks. www.thecambridgecounsellor.co.uk

Chrissy said...

Surprised by the balsamic in the dipping sauce, but I'm all for it!

Tieghan said...

How could you go wrong with these?!? Amazing!

Joanne said...

These look so yummy!! I actually have never had one at the cheesecake factory either, but they look like so tasty!

Katrina @ Warm Vanilla Sugar said...

Oh man!! Love how stuffed with avocados these are!

Ed McGee said...

Your ingredients list says 6 egg rolls (I'm assuming egg roll wrappers). But how does that translate into 8 servings. And since that seems like a lot of filling for 6 egg roll wrappers, how many does the recipe make?

Paula Jones said...

These egg rolls look insanely delish! Pinning

Kevin Lynch said...

Ed McGee: Sorry about that, it should have been 8 egg roll wrappers not 6.

Helen @ Scrummy Lane said...

The dipping sauce sounds incredible!

Chung-Ah | Damn Delicious said...

I saw the Lil Luna version too and I've been dying to make these myself!

Maria said...

Great appetizer!

miscook said...

I made it as a grilled cheese with chevre - excellent!!!!

Kevin Lynch said...

miscook: This would be so good as a grilled cheese with chevre! Great idea!

Laura @ Laura's Culinary Adventures said...

Delicious! Crispy and creamy!

Deborah @ Delicious Happens said...

I love these!! I can make a meal out of them!! Thanks for sharing the recipe!! Definitely making!!

Carole said...

These look amazing! Pinned to Pinterest! Thanks for sharing such an awesome recipe!

Randal Oulton said...

Nutrition facts -- doesn't go on to say per what, is that for the whole recipe, 348 calories? Or is that per single egg roll?

Kevin Lynch said...

Randal Oulton: That is per egg roll.

johnnysgirl said...

I found this recipe on TheBerry.com. Gonna make it tonight. Thank you!

Minerva Guerrero said...

Can this be baked in the oven instead? For a healthier alternative?

Kevin Lynch said...

Minerva Guerrero: Yes, you can bake these instead of frying them.

Anonymous said...

Oh my, made this tonight and it was out of this world. The sauce is awesome. I think next time i will probably make 3x the sauce. Unfortunately there is only one place you can get tamarind from where i live and i didn't have time. So i used lime juice. Also i used fish sauce instead of salt in the sauce. I think it would even be better with tamarind. Both me and my wife absolutely loved then. Thanks for posting the recipe

With the quantity in the recipe i was about to make 7 egg rolls. One thing you might have missed is that you call for 1/2 jalapeno but its not in the directions. Again thanks for the Xcellent recipe.

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