Avocado Eggrolls

Tuesday, May 31, 2011



Two words for you: So. Delicious!


A crispy egg roll wrapper, filled with tangy sundried tomatoes, smooth avocado bits and intense onion slices, dipped in a sauce containing thirteen flavorful ingredients that all contribute to a tangy scrumptious appetizer....





Joe and I used to frequent the Cheesecake Factory almost solely for the avocado eggrolls appetizer... and then I discovered a site that posts restaurant recipes and we were so excited.


Check out the site for other recipes, you may find a favorite of yours in there. I even found a recipe for making Wendy's Frostys at home!


But first, I dropped everything and tried this recipe, and it turned out amazing. I've made them many times since, and I always bake the rolls instead of frying. The actual egg rolls are very simple with some basic ingredients. I think of the filling as basic guacamole, stuffed in a roll. Since it's already cooked, it doesn't need to be in the oven too long, or fried too long either.


I haven't been back to the Cheesecake Factory since we found this recipe, as it was our favorite dish there... although I still have yet to taste their cheesecake...


I highly recommend trying this out at home or bringing it to your next party.

Avocado Eggrolls
From here
2-4 servings

Egg Rolls

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
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

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 with the remaining wrappers.
Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
Drain on paper towels.
Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Dipping Sauce
Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
Microwave for 1 minute.
Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Cover and refrigerate until ready to use.

4 comments:

Lizzy said...

I love avocado! I've starred/bookmarked this one to try the next time I buy some avocados :)

Sherry G said...

I love egg rolls, especially vegetable ones. I have never worked with egg roll wraps, but this would be a great excuse to do so! Bookmarked=)

jess☆ said...

I LOOOOVE avocado and sundried tomato together! I too have bookmarked this one to try! What a great recipe, thank you :)

Anonymous said...

What temperature and for how long would you bake them for??

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