Copycat Cheesecake Factory's Avocado Egg Rolls By Todd Wilbur

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• 3 -4 teaspoons 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
• 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

Recipe

• 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!