J
Jeanh
Guest
Cheesecake Factory Avocado Egg Rolls
INGREDIENTS:
FOR THE EGG ROLLS:
FOR THE EGG ROLLS:
INGREDIENTS:
FOR THE EGG ROLLS:
- 2 large avocados, diced
- 4 sundried tomatoes packed in oil, sliced
- 1/4 cup red onion, diced
- 1/2 jalapeno, finely diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice (~1/2 lime)
- 8 egg rolls
- 1 egg white
- 1/4 cup oil
- 1/4 cup cashews, chopped or ground
- 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
- 1 teaspoon balsamic vinegar
- 2 tablespoons honey
- 1/4 cup cilantro, chopped
- 1 clove garlic, chopped
- 1 teaspoon ginger, grated
- chili sauce sauce as sriracha to taste
- salt to taste
- directions
FOR THE EGG ROLLS:
- Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
- Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
- Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.
