I love the avocado egg rolls and was looking for a similar recipe. I made these with tortillas instead of egg roll wrappers as I had them on hand, and also made a slapdash version of the sauce without the cashews, saffron and tamarind pulp. They were great, I look forward to trying them again with a few more ingredients thrown in and a sweeter honey sauce.
Yum. Tamarind pulp can be found at Mexican groceries in the freezer section where the fruit is. Goya is the brand I used. I also substituted Agave nectar for honey and it was great. These were really good, and the sauce was great! We cut down on the honey a little bit, and it was great - not too sweet! Instead of deep frying these, we drizzled them with a little bit of olive oil and baked them in a 400 degree oven. Very good, less fat.
Cheesecake Factory Avocado Egg Rolls
INGREDIENTS
EGG ROLLS
1 large Avocado
1 TB. sun-dried tomatoes packed in oil
1 tsp. chopped fresh cilantro
⅛ tsp. salt
3 egg roll wraps
1 egg
DIPPING SAUCE
¼ tsp. white vinegar
1 tsp. balsamic vinegar
½ cup honey
1 pinch powdered saffron
½ cup chopped cashews
⅔ cup fresh cilantro
2 cloves garlic
1 TB sugar
1 tsp. pepper
1 tsp. ground cumin
¼ cup olive oil
for complete instruction click here >>> Cheesecake Factory Avocado Egg Rolls @ lilluna.com
CHEESECAKE FACTORY AVOCADO EGG ROLLS
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