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Wednesday, March 12, 2008

Avocado Egg Rolls

This is a copycat recipe I found on the web, and it is EXCELLENT!!! It is from The Cheesecake Factory and these really do taste just as good right at home.

34 min | 30 min prep | SERVES 2 -4 , 3 eggrolls*

dipping sauce

3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp**
1/2 cup honey
1 pinch powdered saffron, opt.
1/2 cup cashews or peanuts
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

egg rolls

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped***
1 tablespoon minced red onion or shallot
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten (I use warm water. Works great. Not worth wasting and egg.)
  1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  2. Stir until tamarind is dissolved.
  3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  4. Pour mixture into a bowl and stir in oil.
  5. Refrigerate until ready to use.
  6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  7. Distribute filling evenly onto center of each egg roll wrapper.
  8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  9. 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.
  10. Repeat with remaining wrappers.
  11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  12. Drain on brown paper bags.
  13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
  14. ENJOY!
* If doubling (or more) the egg rolls, do not double the sauce. This recipe makes enough to triple (or more) the egg rolls. So you could even make a half batch of the sauce and have enough.*

** Tamarind pulp or paste is hard to find. I made this the first time without it and it tasted great. Then I found some and made it again with and didn't notice that much of a difference. So don't let that stop you from making these. The sauce really makes these though.**

*** You can buy sun-dried tomatoes at the dollar store. Yep, for $1! And if you make these when avocados are on sale for $1, it's a delicious, fancy, and cheap treat. ***

1 comment:

Taylor Gardner said...

I can testify, from my SALIVATING mouth, that these are truly amazing! Even Austin, who is NOT a fan of avocados, just couldn't get enough. The dipping sauce definitely tied it all together, and I bet would go well with an alternate combination in the roll itself. Mmmm in every sense of the sound!