Copycat Cheesecake Factory's Avocado Egg Rolls

Krystal McDow

By
@kmcdow

I got this from food.com. This isn't a weight watcher recipe. However, I always like putting the weight watcher points for me,regardless of how high they are. Weight Watcher Points: 32


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Serves:

3

Prep:

30 Min

Cook:

5 Min

Method:

Deep Fry

Ingredients

DIPPING SAUCE

3-4 tsp
white vinegar
1 tsp
balsamic vinegar
1/2 tsp
tamarind pulp
1/2 c
honey
1 pinch
powdered saffron
1/2 c
chopped cashews
2/3 c
fresh cilantro
2
garlic cloves
2
green onions
1 Tbsp
granulated sugar
1 tsp
ground black pepper
1 tsp
ground cumin
1/4 c
olive oil

EGG ROLLS

1 large
avocado, peeled, pitted, and diced
2 Tbsp
sun-dried tomatoes packed in oil, chopped
1 Tbsp
minced red onion
1/2 tsp
fresh cilantro, chopped
1 pinch
salt
3
egg roll wraps
1
egg, beaten

Directions Step-By-Step

1
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2
Stir until tamarind is dissolved.
3
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4
Pour mixture into a bowl and stir in oil.
5
Refrigerate until ready to use.
6
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7
Distribute filling evenly onto center of each egg roll wrapper.
8
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10
Repeat with remaining wrappers.
11
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12
Drain on brown paper bags.
13
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American