Description
Crispy avocado egg rolls with a creamy filling and bold dipping sauce, inspired by the Cheesecake Factory favorite.
Ingredients
Scale
- 3 large avocados, peeled, pitted, and diced
- 8 tablespoons sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons minced red onion
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1 package egg roll wrappers (at least 12)
- 1 egg, beaten
- Neutral oil for frying
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey or maple syrup
- 1/4 teaspoon powdered saffron
- 1/2 cup chopped cashews
- 1 cup fresh cilantro
- 2–4 cloves garlic
- 2 green onions, chopped
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 cup olive oil
Instructions
- Mix diced avocados, sun-dried tomatoes, onion, cilantro, and salt gently in a bowl.
- Warm vinegars, saffron, and honey, then blend with remaining sauce ingredients until smooth.
- Brush egg roll wrappers with beaten egg, add filling, and roll tightly to seal.
- Heat oil to 375°F and fry rolls in batches for 3–4 minutes until golden.
- Drain on a rack and serve hot with dipping sauce.
Notes
- Use neutral oil with a high smoke point for frying.
- Do not overfill wrappers to prevent bursting.
- Keep avocado pieces chunky for best texture.
- Fry in small batches to maintain oil temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 115
- Sugar: 1g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 13mg