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Cheesecake Factory Avocado Egg Rolls Recipe

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This recipe for Cheesecake Factory Avocado Egg Rolls is from The COVID-19 Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg roll wrappers
3 large avocados
3 T. sun-dried tomatoes, packed in oil
3 tsp. parsley
1 tsp. garlic salt
1 egg

Sauce:
¼ tsp. white vinegar
1 tsp. balsamic vinegar
½ cup honey
1 pinch powdered saffron
½ cup chopped cashews
⅔ cup fresh parsley
2 cloves garlic
1 T. sugar
1 tsp. pepper
1 tsp. cumin
¼ cup olive oil
Directions:
Directions:
In a bowl, stir together the vinegars, honey and saffron. Heat for one minute in the microwave. Puree the mixture in a blender adding cashews, ⅔ cup parsley garlic, sugar, pepper and cumin. Pour into a bowl and add the oil. Stir and refrigerate. In a bowl, stir together avocados, tomatoes, 1 tsp. parsley and salt. Add ⅓ of the mixture onto the center of each egg roll wrapper. Position the wrapper to the corner is pointing towards you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brushing the corners with egg to secure in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers. Fry egg rolls for 3-5 minutes or until golden brown. Serve with dipping sauce.
Number Of Servings:
Number Of Servings:
3 Egg Rolls
Preparation Time:
Preparation Time:
Total Time: 18 Minutes

 

 

 

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