Raspberry Mojito Cupcakes

We don’t eat out at Cheesecake Factory very often but when we make a visit there once in a blue moon for a big family gathering or celebration, these avocado egg rolls are always a must. And when the plate hits the table, we’re all fighting for the last one. Except, no one wants to be the person to actually grab the last egg roll. We all say, “Oh no, it’s all yours,” but we secretly want it all for ourselves.

Or is that just me?

Now if you are one of those peoples, then have no fear – here’s a homemade version that you can make right in the comfort of your own kitchen. And you can grab that last egg roll guilt free! Just be sure to keep an extra stash somewhere in the kitchen where no one else can find it.

But the best part about this recipe is not only does it taste a million times better than the restaurant version but it’s also unbelievably easy to make and so much cheaper to make right at home. Simply combine your avocado mixture, which is very close to guacamole, throw them in an egg roll wrapper and then into the skillet until they’re wonderfully crisp and golden brown.

Done and done.

These Avocado Rolls are perfect appetizers for any occasions. They can be served at any events and satisfy a bigger crowd. They can also go well with dips which we have made on our blog, like Million Dollar Dip Recipe, Deviled Eggs Dip or Caesar Salad Dip.

Cheesecake Factory Avocado Egg Rolls Copycat Recipe is my way of indulging into a restaurant style meal at home. These egg rolls are the perfect appetizer, I mean, if you are an avocado fan, you will go nuts for them.

If you are like me in any way, you will make a double batch and just have them for dinner and probably won’t even share them. They are deliciously addicting, creamy and chewy on the inside and crispy and crunchy on the outside.

If only you knew how easy these are to make, this Cheesecake Factory Avocado Egg Rolls Copycat Recipe will become a favorite in your household.

INGREDIENTS Nutrition
DIPPING SAUCE

• 3 -4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1⁄2 teaspoon tamarind pulp
• 1⁄2 cup honey
• 1 pinch powdered saffron
• 1⁄2 cup chopped cashews
• 2⁄3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1⁄4 cup olive oil

EGG ROLLS

• 1 large avocado, peeled, pitted, & diced
• 2 tablespoons sun-dried tomatoes packed in oil, chopped
• 1 tablespoon minced red onion
• 1⁄2 teaspoon fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

DIRECTIONS

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!
14. ENJOY!