Avocado Eggrolls
Way back when in Once Upon a Time time, I used to work for this small restaurant you have probably never heard of called The Cheesecake Factory. Before I started working there, Hubby and I were obsessed with their Avocado Eggrolls. After my second day working there, I dryheaved carrying them out to tables. You know how burnt out you can get on certain food after awhile? And I wasn’t even eating them. It was the smell that did it! Damn you, olfactory senses!!
Anyway, within a few weeks, I was burnt out on 200 seperate menu items. That being said, enough time has passed since my darker days as a server at the place that shall not be named. And now I’m craving them again. No, not that kind of craving. (better not be) So after some thinking and google-ing, I mastered the recipe. Here it is peeps!
Hubby’s note: Avocado + Fried + Cashew Sauce = Happy Hubby. The Cashew sauce is amazing. If I could figure out a way to get it through the IV tube into my arm, I might try it.
Ingredients:
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/4 cup fresh cilantro, chopped
1 dash salt
4 egg roll wrappers
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 cup honey
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Directions.
Dipping Sauce
Combine vinegars and honey in a microwave safe bowl. Stir until honey has dissolved completely. Microwave for 1 minute. Using a blender or food processor, puree cashews, cilantro, garlic, onions, sugar, pepper, and cumin. Pour oil into the mixture while the food processor is running. Cover and refrigerate until ready to use.
Egg Rolls
Stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly on the center of each egg roll wrapper. Fold one corner up, 1/4 of the way over the filling. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal. Repeat! Deep-fry the egg rolls in for 3-4 minutes, or until golden brown. Drain on paper towels. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
Comments
- Mommy Bistro » Blog Archive » Thai Lettuce Wraps - [...] mint and basil – minced Marinated Cucumbers (recipe below) Cashew Dipping Sauce (recipe from avocado eggrolls recipe) Thai Peanut…
Audrey Wauchope
October 13, 2011
omg can’t wait to make these!! thanks 😉
angie clifford
August 22, 2012
Question – which type of oil to your recommend for the deep frying?
Jessica
August 23, 2012
I always use peanut oil 😉
MELANIE
November 27, 2012
Do you “have” to fry them??
Jessica
April 4, 2013
Unfortunately….yes! But everything tastes better fried. Make it your one splurge of the week and I swear you won’t regret it!