Cheesecake Factory Avocado Eggrolls |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
1 lg. avocado |
2 chopped sun-dried tomatoes (bottled in |
oil) |
1 minced red onion |
1/2 tsp. chopped fresh cilantro |
1 salt |
3 roll wrappers |
1 -- beaten |
oil for frying |
sauce |
1/4 c. chopped cashews |
2/3 c. chopped fresh cilantro |
2 cloves garlic -- quartered |
2 onions -- chopped |
1 sugar |
1 tsp. black pepper |
1 tsp. cumin |
4 tsp. white vinegar |
1 tsp. balsamic vinegar |
1/2 tsp. tamarind pulp |
1/2 c. honey |
1 ground saffron |
1/4 c. olive oil |
Directions:
1. After you peel the avocado and remove the pit, dice it into bite size
2. pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 tsp. cilantro, and a pinch of salt. Be careful not to smash the avocado.
3. Prepare eggrolls by spooning 1/3 of filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1 from the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush remaining corners and edges of the wrapper with the egg. Fold the left and right corners over the filling and glue the corners to the wrapper. Press on the wrapper to ensure it is sealed. Repeat steps with remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
4. Combine 1st 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.
6. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce into bowl. Add the oil and stir by hand. Cover and refrigerate at least 30 minutes.
7. Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil
8. should cover the eggrolls). Cut diagonally across middle and serve with
9. dipping sauce.
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