Description
This copycat recipe for Cheesecake Factory’s Avocado Egg Rolls features crispy, golden-brown rolls filled with creamy avocado, sun-dried tomatoes, red onion, and a hint of coriander. Served with a flavorful cashew tamarind dipping sauce, these rolls make a delicious appetizer or snack.
Ingredients
Units
Scale
Cashew Tamarind Dipping Sauce:
- 30g/1oz roasted cashews
- 2 garlic cloves, peeled
- 30g/1oz coriander leaves
- 25ml/0.9oz tamarind puree
- 65g/2.3oz honey
- 50ml/1.7oz simple syrup
- 30ml/1floz rice bran oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Avocado Rolls:
- 18 spring roll wrappers or 9 egg roll wrappers, thawed completely
- 500g/1.1lbs avocado flesh, chopped into chunks
- 40g/1.4oz sun-dried tomato, very finely chopped
- 40g/1.4oz red onion, very finely chopped
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1 – Tamarind Dipping Sauce: Place all sauce ingredients in a food processor, blend until smooth. For Thermomix, blend for 30 seconds at speed #4.
- Step 2 – Avocado Rolls: Mix avocado, tomatoes, onion, coriander, salt, and pepper. Fill wrappers, roll into burritos, seal, and repeat.
- Step 3 – Frying: Heat oil to 180C/350F, fry rolls for 3-4 minutes. Drain on paper towels, slice, and serve with dipping sauce.
Notes
- For a Cheesecake Factory touch, deep fry thinly sliced rice paper or use vermicelli noodles as a garnish.
- Tamarind puree can be substituted with rice vinegar or white vinegar if needed.
