Description
These crispy egg rolls are filled with creamy avocado, sun-dried tomatoes, red onions, and fresh cilantro. They’re served with a sweet and tangy tamarind-cashew dipping sauce, making them a perfect appetizer inspired by the Cheesecake Factory favorite!
Ingredients
Units
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For the Egg Rolls:
- 3 large ripe avocados, diced
- 3 tablespoons sun-dried tomatoes (packed in oil), finely chopped
- 3 teaspoons fresh cilantro, chopped
- 1 teaspoon garlic salt (with parsley flakes)
- 1/3 cup red onion, finely diced
- 10 egg roll wrappers
- Vegetable oil, for frying
For the Tamarind-Cashew Dipping Sauce:
- 1/2 cup raw cashews
- 1/4 cup olive oil
- 3 tablespoons honey
- 2 tablespoons thinly sliced scallions
- 3 garlic cloves, crushed
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons tamarind purée
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 1/2 teaspoon ground turmeric
- 1 cup fresh cilantro, chopped
- 1/4 cup water
- 3 tablespoons fresh lime juice
- 1 1/4 teaspoons kosher salt
Instructions
Make the Dipping Sauce:
- In a blender, combine cashews, olive oil, honey, scallions, garlic, balsamic vinegar, tamarind purée, soy sauce, turmeric, 2/3 cup cilantro, 2 tablespoons water, 2 tablespoons lime juice, and 3/4 teaspoon salt.
- Blend until smooth. Cover and refrigerate until ready to serve.
2. Prepare the Egg Roll Filling:
- In a medium bowl, gently mix diced avocados, sun-dried tomatoes, red onion, remaining cilantro, remaining lime juice, and remaining salt.
3. Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with a corner facing you.
- Spoon about 3 tablespoons of the avocado mixture onto the center of the wrapper.
- Moisten the edges with water, fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the edges.
- Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the egg rolls for 3-5 minutes or until golden brown, turning occasionally.
- Remove and drain on paper towels.
5. Serve:
- Slice each egg roll diagonally and serve warm with the tamarind-cashew dipping sauce.
Notes
- For a healthier option, bake at 425°F (218°C) for 20 minutes or air fry at 400°F (204°C) for 7-8 minutes, flipping halfway.
- Use ripe but firm avocados to prevent mushiness.
- Leftover dipping sauce can be used as a salad dressing or sandwich spread.