Cheesecake Factory Avocado Egg Rolls Recipe
This Cheesecake Factory Avocado Egg Rolls Recipe combines avocado, sun-dried tomatoes, lime, and herbs in crispy rolls with sweet spicy dip.
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Frying pan or deep fryer
- Tongs
- Paper towels
- Small saucepan (for sauce)
- Spoon or spatula
Ingredients
For the Egg Rolls:
- 2 large ripe avocados diced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese optional
- 8 egg roll wrappers
- Oil for frying
For the Dipping Sauce:
- 1/4 cup tamarind paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon red chili flakes
- 1/4 cup water
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, gently combine diced avocados, sun-dried tomatoes, red onion, cilantro, and mozzarella cheese. Add lime juice, salt, pepper, and garlic powder. Mix lightly so the avocado keeps its shape.
Step 2: Prepare Wrappers
- Lay one egg roll wrapper on a flat surface. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
Step 3: Heat Oil
- Heat oil in a pan over medium heat. The oil should be hot but not smoking—around 175°C (350°F).
Step 4: Fry Egg Rolls
- Carefully place the egg rolls in the hot oil. Fry until golden brown and crispy, about 2–3 minutes per side. Remove and place on paper towels.
Step 5: Make the Sauce
- In a small saucepan, combine tamarind paste, honey, soy sauce, vinegar, chili flakes, and water. Simmer for 3–4 minutes until slightly thickened.
Step 6: Serve
- Slice egg rolls diagonally and serve warm with the dipping sauce.