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Cheesecake Factory Avocado Egg Rolls


egg rolls
1 large avocado
2 tablespoons chopped sundried tomatoes(bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon cilantro chopped fresh
pinch salt
3 eggroll wrappers
1 egg, beaten
vegetable oil for frying
dipping sauce
1/2 cup chopped cashew nuts
2/3 cup fresh cilantro
2 cloves garlic, quartered
2 green onion, chopped
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
pinch ground saffron
1/4 cup olive oil


peel avocado, remove pit and dice into bite-size pieces.

gently combine avocado with the tomatoes, red onion, 1/2 teaspoon cilantro, and a pinch of salt, be careful not to smash the avocado.

spoon 1/3 of filling into an eggroll wrapper. with wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. brush the remaining corners and edges of the wrapper with the beaten egg. fold the left and right corners over by filling and "glue" the corners to the wrapper. finish by rolling the wrapper and filling up over the top corner. press on the wrapper to ensure it is sealed. repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make dipping sauce.

for sauce, combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. blend with short bursts until the mixture is well blended., and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.

combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.

pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).

pour blended sauce into small bowl and add oil and stir by hand. cover and refrigerate at least 30 minutes before serving.

heat oil in a deep fryer or a deep pan over medium heat. You want the oil to be deep enough to over the eggrolls.

when oil is hot, fry eggrolls for 3-4 minutes or until golden brown. drain on paper towels.

when eggrolls can be safely touched, slice once diagonally across middle of each one and serve them arranged around a sauce dish with the dipping sauce.

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