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Avocado Egg Roll

Cheesecake Factory Avocado Egg Rolls

Prep Time 30 mins
Cook Time 5 mins
Course Appetizer
Servings 6 rolls
Calories 960 kcal

Ingredients
  

For the Sauce

  • 1/2 cup lightly packed cilantro leaves
  • 2 tbsp raw cashews
  • 2 tbsp water
  • 1 clove garlic
  • 4 tsp sugar
  • 1 tbsp honey
  • 1 tbsp grapeseed or canola oil
  • 1 tsp Worcestershire sauce
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp salt

For the Eggrolls

  • oil for frying
  • 2 medium avocados, pitted, peeled and diced
  • 1 tbsp chopped sundried tomatoes
  • 1 tbsp finely chopped red onion
  • 1 tbsp finely chopped fresh cilantro
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp water
  • 6 egg roll skins

Instructions
 

For the Sauce

  • Place all of the sauce ingredients in a blender. Cover and blend for 1 to 2 minutes, scraping down sides several times, until nearly smooth. Set aside.

For the Eggrolls

  • In a deep fryer, heat 3 to 4 inches of oil to 350°F.
  • Meanwhile, in a medium bowl, mix the avocados, tomatoes, red onion, 1 tablespoon of cilantro, the lemon juice, and 1/2 teaspoon salt. Stir to completely blend.
  • In a small bowl, beat egg and water together. Place 1 egg roll skin on your work surface with one corner facing you. Brush 1/2-inch border of the egg roll skin with the egg mixture. Spoon about 1/4 of a cup of avocado filling in the middle. Fold the corner facing you over the avocado filling, tucking the point under. Fold in, and overlap the right and left corners. Gently roll the egg roll skin toward the remaining corner, and press it together to seal. Repeat with remaining egg roll skins and filling.
  • Next, fry the egg rolls, 2 or 3 at a time, in the hot oil for 3 to 5 minutes, turning once, until golden brown. Remove, and drain the oil on paper towels. Then cut the egg rolls in half.
  • Drizzle the sauce over the top or pour in a small dipping bowl, and serve.

Notes

  • Dice your avocados into small pieces to make them easier to blend. 
  • When assembling the egg rolls, cover the skins or uncooked egg rolls with a damp paper towel to prevent them from drying out.