Description
A delicious copycat recipe for Cheesecake Factory’s Avocado Egg Rolls, featuring a crispy exterior filled with creamy avocado, sun-dried tomatoes, and red onions, served with a flavorful cashew tamarind dipping sauce.
Ingredients
Units
Scale
Cashew Tamarind Dipping Sauce:
- 30g/1oz roasted cashews
- 2 garlic cloves, peeled
- 30g/1oz coriander leaves (just under a bunch)
- 25ml/0.9oz tamarind puree
- 65g/2.3oz honey
- 50ml/1.7oz simple syrup
- 30ml/1flozs rice bran oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Avocado Rolls:
- 18 spring roll wrappers or 9 egg roll wrappers, thawed completely
- 500g/1.1lbs avocado flesh (around 3 large avocadoes), chopped into chunks
- 40g/1.4oz sun-dried tomato, very finely chopped
- 40g/1.4oz red onion, very finely chopped
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cashew Tamarind Dipping Sauce: Place all sauce ingredients in a food processor and blend until smooth.
- Avocado Rolls: Mix avocado, tomatoes, onions, coriander, salt, and pepper. Fill wrappers, roll, and seal. Fry until golden brown.
Notes
- Tamarind puree can be substituted with rice vinegar or white vinegar.
- Double up on spring roll wrappers if using thinner Australian wrappers.
