Cheesecake Factory Avocado Egg Rolls
Serves: 16
  • 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
  1. In a bowl, throw everything and mix until it all comes together. Taste and adjust salt,black pepper or lemon juice if needed.
  2. Keep it aside.
Cashew-Cilantro Sauce
  1. In a blender, throw in all the ingredients and blend on high until smooth. Taste and adjust sweetness or tang according to preference.
  1. 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.
  2. Get all the others ready in similar way.
  3. Heat up oil in a deep pot . Once hot, add 2-3 at a time and and fry until golden and crispy.
  4. Serve with sauce.
Recipe by Naive Cook Cooks at