Image Source: Cheesecake Factory Website
This is a close replica, albeit not identical, to Avocado Eggrolls served by the Cheesecake Factory. The filling is similar to guacamole wrapped in eggroll and served with an Indian style tamarind sauce--creating a delicious fusion appetizer.
While this recipe turned out great, my eggrolls were visually far from appetizing! Looks like next time I'll have to focus on learning how to wrap an eggroll! I got this recipe from Robbie's Recipes.
Ingredients for Avocado Eggrolls:
1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten
Equipment:
Cutting Board
Knife
Bowl
Directions for Avocado Eggrolls:
1. Peel, pit and dice the avocado.
2. Mince the red onion.
3. Drain sun dried tomato's making sure majority of the oil is gone. Chop the sun dried tomatoes.
4. Gently stir together the avocado, tomatoes, onions, 1/2 teaspoon cilantro, salt and sun-dried tomato
5. Distribute filling evenly onto the center of each egg roll wrapper.
6. Roll the eggroll wrappers.
7. Deep fry egg rolls in 375 degree's oil for 2-4 minutes until golden brown
8. Drain on brown paper bags
9. Slice egg rolls diagonally across the middle and serve with the dipping sauce (recipe below)
Ingredients for Sauce:
1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil
Equipment:
Microwave Safe Bowl
Fork
Bowl
Directions for Sauce:
1. In the microwave safe bowl, stir the white vinegar, balsamic vinegar, tamarind, honey and saffron.
2. Microwave the liquids for 1 minute.
3. Stir the sauce until the tamarind is dissolved.
4. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, sugar, onions, pepper and cumin in a blender.
5. Pour mixture in a bowl and stir in the oil.
6. Refrigerate until ready to use.
This is a close replica, albeit not identical, to Avocado Eggrolls served by the Cheesecake Factory. The filling is similar to guacamole wrapped in eggroll and served with an Indian style tamarind sauce--creating a delicious fusion appetizer.
While this recipe turned out great, my eggrolls were visually far from appetizing! Looks like next time I'll have to focus on learning how to wrap an eggroll! I got this recipe from Robbie's Recipes.
Ingredients for Avocado Eggrolls:
1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten
Equipment:
Cutting Board
Knife
Bowl
Directions for Avocado Eggrolls:
1. Peel, pit and dice the avocado.
2. Mince the red onion.
3. Drain sun dried tomato's making sure majority of the oil is gone. Chop the sun dried tomatoes.
4. Gently stir together the avocado, tomatoes, onions, 1/2 teaspoon cilantro, salt and sun-dried tomato
5. Distribute filling evenly onto the center of each egg roll wrapper.
6. Roll the eggroll wrappers.
7. Deep fry egg rolls in 375 degree's oil for 2-4 minutes until golden brown
8. Drain on brown paper bags
9. Slice egg rolls diagonally across the middle and serve with the dipping sauce (recipe below)
Ingredients for Sauce:
1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil
Equipment:
Microwave Safe Bowl
Fork
Bowl
Directions for Sauce:
1. In the microwave safe bowl, stir the white vinegar, balsamic vinegar, tamarind, honey and saffron.
2. Microwave the liquids for 1 minute.
3. Stir the sauce until the tamarind is dissolved.
4. Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, sugar, onions, pepper and cumin in a blender.
5. Pour mixture in a bowl and stir in the oil.
6. Refrigerate until ready to use.
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