If you’ve ever had these eggrolls at Cheesecake Factory you will understand why I was so excited to make a copycat recipe!
The dipping sauce- it really completes them!
Enjoy!
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Ingredients
- ¼ c. cashews (optional)
- 2/3 c. cilantro
- 2 T minced garlic
- 2 green onions
- 1 t. cumin
- 4 t. white vinegar
- Blend all well in food processor until fine.
- In a sauce pan (or in the microwave for 1 minute) heat up:
- 1 t. balsamic vinegar
- ½ c. honey
- Heat until honey is melted then add to other ingredients and blend in food processor again.
- Slowly stir in ¼ c. olive oil
- Eggrolls:
- 6 avocados- cut up into slices (you want chunks)
- 2 T. bottled sun dried tomatoes (in oil)
- ¼ c. red onion- chopped
- Several sprigs cilantro-chopped
- 1 t. salt
- 1 package large egg roll wraps
- 1 egg- beaten
- Vegetable Oil- for frying
Instructions
First make the sauce. In a blender or food processor mix the first group of ingredients and blend well. Heat the honey and balsamic vinegar until the honey is melted and both are well combined, then add to the other ingredients and blend, then add the olive oil and blend. Put in the fridge.
For the eggrolls:
Pour the oil for frying into your pan and turn on the heat so it will start getting hot while you make the eggrolls.
Mix the avocados, onion, cilantro, sun dried tomatoes & salt well but make sure not to mash- you want it chunky NOT guacamole!
Spoon some into an egg roll wrapper and roll up the bottom corner, and then roll up like a burrito bringing the sides in next. Brush the last edge with the beaten egg to seal. *do not let egg rolls touch each other after this or they will stick together*
Fry in oil until golden brown.
Serve with dipping sauce.
