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Cheesecake Factory Avocado Egg Rolls Recipe
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Cheesecake Factory Avocado Egg Rolls and Dipping Sauce Recipes Avocado Egg Rolls

Make our Cheesecake Factory Avocado Egg Rolls Recipe at home tonight for your family. With our Secret Restaurant Recipe your Avocado Egg Rolls will taste just like The Cheesecake Factory’s.
Prep Time1 hour
Active Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Party Recipe
Keyword: Cheesecake Factory

Ingredients

  • 2 Avocados peeled, pitted and chopped coarsely
  • 2 tablespoon Sun-Dried Tomatoes packed in oil, chopped coarsely
  • 2 teaspoon fresh Cilantro chopped
  • 1/4 teaspoon Salt
  • Egg Roll Wrappers
  • Oil for frying

Dipping Sauce

  • 1/2 teaspoon White Wine Vinegar
  • 2 teaspoons Balsamic Vinegar
  • 1 cup Honey
  • 1/8 teaspoon Saffron
  • 1 cup Cashews chopped
  • 1 cup fresh Cilantro
  • 3 cloves Garlic
  • 2 tablespoons sugar
  • 2 teaspoons fresh ground Black Pepper
  • 2 teaspoons ground Cumin
  • 1/2 cup Olive Oil

Instructions

Dipping Sauce

  • In a large pan, stir together both vinegars, honey and saffron.
  • Heat on stove until just warm.
  • Pour the mixture into a blender and puree adding cashews, 1 cup cilantro, garlic, sugar, pepper and cumin. Stop the blender.
  • Add olive oil and pulse just to mix.
  • Pour into a bowl and refrigerate until ready to use.
  • Bring to room temperature before serving.

Egg Rolls

  • In another large bowl, stir together avocado, tomatoes, 2 teaspoon cilantro and salt. Mix well but gently. Do not crush or cream the avocados. You want some nice chunks.
  • Spoon a nice healthy amount of this mixture onto an egg roll wrapper and fold or roll as described on the Egg Roll Wrapper package. (Okay, MOST packages of egg roll wrappers show how to do this. If yours does not, just search for “How to Roll an Egg Roll” in Google, Bing or Yahoo and you’ll get all the info you could ever want - and more.)
  • Repeat until all the mixture is used.
  • When all the rolls are ready, heat a large pan of oil on the stove to medium high heat or about 375°F.
  • Check that the oil is hot. Test with a small piece of egg roll or wonton skin - if the skin bubbles immediately when dropped into the hot oil, it is ready.
  • Carefully drop in 2 to 3 rolls at a time. DO NOT do too many at once - or you will quickly get overwhelmed. (Ask me how I know.)
  • Turn the rolls when they start to brown on the bottom. Remove the rolls when they start to brown again — this usually takes about 1 to 1 1/2 minutes total.
  • Drop in the next batch.
  • Drain on a paper towel and serve immediately with the dipping sauce.

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