Cheesecake factory's avocado egg rolls

2 servings
15 min
20 min
Very Easy


Number of serving: 2

Dipping Sauce:

3 -4 teaspoons White 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

1/2 cup olive oil

Egg Roll:

6 large avocado, diced

3/4 cup sun-dried tomatoes packed in oil, chopped

6 tablespoon minced red onion

3 teaspoon fresh cilantro,  chopped

1 teaspoon salt

18 egg roll wraps


  • Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until tamarind is dissolved.
  • In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  • Pour mixture into a bowl and stir in oil. Refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  • Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  • Brush remaining corners and edges of the wrapper with water, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers.
  • Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags or napkins.


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