Cheesecake Factory Avocado Egg Rolls Recipe
Cheesecake Factory Avocado Egg Rolls Recipe are the preferred starters. They are comprised of red onions, sun-dried tomatoes, and creamy avocado that are deep-fried after being covered in an egg roll wrapper.
Ingredients
For the cilantro-cashew dipping sauce
- ¾ cup Cilantro
- ¼ cup Cashews
- 2 cloves Garlic
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice
- ¼ cup Honey
- 2 tablespoons Cane sugar
- 1 teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ⅓ cup Olive oil
For Egg Rolls
- 3 Avocados (pitted, peeled, and diced)
- 5 Sun-dried tomatoes (packed in oil, finely chopped)
- 2 tablespoons Minced red onion
- 1 tablespoon Chopped cilantro
- ½ teaspoon Lime juice
- ½ teaspoon Kosher salt
- Vegetable oil, for frying (about 3-4 cups)
- 6 Egg roll wrappers
- 1 Egg (beaten)
Instructions
- In a food processor, put all the ingredients in the sauce. For one to two minutes, cover and blend, dragging down the edges many times, until very smooth. Put aside.
- Heat three to four inches of oil to 350°F in a deep fryer.
- Combine the avocados, tomatoes, red onion, 1/2 teaspoon salt, 1 tablespoon cilantro, and lemon juice in a medium-sized bowl. Toss to mix the ingredients.
- Whisk egg and water together in a small bowl. With one corner of the egg roll skin facing you, lay it on your work area. Coat the skin's 1/2-inch margin with the egg mixture. Place one-quarter cup of the avocado filling in the middle. Tuck the point under and wrap the corner facing you when overfilling. Overlap the left and right corner pieces by folding them in.Roll the egg roll carefully toward the last corner, then compress to seal. Repeat the process with the remaining stuff and egg skins.
- Fry the egg rolls in hot oil for 3 to 5 minutes, flipping once, until they turn golden brown. Pat them with paper towels. Cut the egg roll in half diagonally. Serve the rolls hot with sauce.
Notes
Here are some tips for making perfect avocado egg rolls:
- To keep egg roll skins or uncooked egg rolls from getting dried out during preparation, wrap them with a damp paper towel. Properly seal the edges of the rolls to avoid leakage during frying. Don’t overfill the rolls.
- Do check the temperature of the oil; it must not be extremely hot. The rolls will burn from the outside this way and remain raw from the inside.
- Before freezing, let the rolls cool completely; otherwise, they will become soggy.
- Always serve them hot for a crispy and fresh experience.