4 avocados - peeled, pitted and mashed using back of spoon
3 Tbsp sun dried tomatoes packed in oil, chopped
½ cup red onion, finely chopped
1 jalapeno, chopped fine
Salt to taste
Black pepper to taste
Juice of ½ a lemon or to taste
¼ cup fresh cilantro, chopped
Cashew-Cilantro Sauce
3 tsp white vinegar
1 tsp balsamic vinegar
½ tsp tamarind pulp
4 Tbsp brown sugar
½ cup cashews, chopped
1 cup fresh cilantro, chopped
3-4 garlic cloves
¼ cup red onion, chopped
Salt to taste
Black pepper to taste
1 Tbsp olive oil
3-4 Tbsps water
Additional Ingredients
16 egg roll wrappers
1 Tbsp all purpose or any flour
1 Tbsp water
Oil for frying
Instructions
Filling
In a bowl, throw everything and mix until it all comes together. Taste and adjust salt,black pepper or lemon juice if needed.
Keep it aside.
Cashew-Cilantro Sauce
In a blender, throw in all the ingredients and blend on high until smooth. Taste and adjust sweetness or tang according to preference.
Assemble
Lay one egg roll wrapper on a flat surface. Put filling in the center and fold by sealing the edges using a flour and water mix. You can use egg in place of it for sealing as well. I ran out of eggs and remembered the old fashioned way I had seen my mom do for sealing samosas or empanadas . So in a bowl, add flour and water and mix. You will have a sticky paste like thing.
Get all the others ready in similar way.
Heat up oil in a deep pot . Once hot, add 2-3 at a time and and fry until golden and crispy.
Serve with sauce.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/cheesecake-factory-avocado-egg-rolls/