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Friday, March 9, 2012

Copycat Cheesecake Factory Avocado Egg Rolls


Happy Friday everyone!  I am so happy to share this recipe with you, but not as happy as I was last night while enjoying this wonderful dish!  I do believe I have absolutely no reason to go to Cheesecake Factory again!  Yes, they're that good!  I don't typically eat at chain restaurants, and I believe it's been over a year since I have stepped foot into a Cheesecake Factory!  But, every time we have dined there we have ordered these egg rolls.  They are my daughters favorite and she typically will not eat an avocado!

The egg rolls were fairly simple to make.  The sauce took the longest to prepare and find the ingredients.  Tamarind, where in the world does one find tamarind?  I looked everywhere!!!  Finally discovered it at Whole Foods, but it took three days of searching the Internet and grocers!


This is tamarind.  You scrape the pulp off and add it to the recipe.  You can boil it and it will dissolve to make an interesting drink too.  It's strange looking, like a pod, and sticky.  But, it is the ingredient that makes the sauce, so please try to find it.  You can use lemon juice in it's place, but I don't think it would match!





Copycat Cheesecake Factory Avocado Rolls
(from Chafika Lander Saint Petersburg)

Egg Rolls

1 large avocado, pitted, peeled and diced
2 Tbsp sun dried tomatoes, chopped
1 Tbsp finely chopped red onion
1/2 tsp fresh cilantro, chopped
Dash of salt
4 egg roll wraps
1 egg, beaten
Oil for deep frying

1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on center of each wrapper.


3. Fold one corner up, 1/4 of the way over filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.  Repeat with all wrappers.


5. Deep fry egg rolls in 375° oil, 3-4 minutes, or until browned.
6. Drain on paper towels.
7. Slice each roll diagonally in half and serve with sauce.

Dipping Sauce

1/4 cup olive oil
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
1/2 cup honey
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions (I used 3)
1 Tbsp sugar
1 tsp pepper
1 tsp ground cumin

1. Combine vinegars, honey, and tamarind in a microwave safe bowl.  Stir until tamarind is completely dissolved.
2. Microwave one minute.
3. Using a blender, puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper and cumin.
4. Pour mixture into a bowl and stir in oil.


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