Avocado Club Egg Rolls Food

COPYCAT CHEESECAKE FACTORY'S AVOCADO EGG ROLLS

Steps:

• 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 egg, 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.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
• ENJOY!

AVOCADO CLUB EGG ROLLS

Steps:

• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
• Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you're going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally. Serve the egg rolls with the Ranchito Sauce.
• To Make Ranchito Sauce: Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.

CHICKEN AVOCADO EGG ROLLS

Steps:

• In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
• In large bowl combine cabbage, carrots and chicken mixture.
• In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
• To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
• Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

AVOCADO EGG ROLLS

Steps:

• In a microwave-safe bowl, stir together vinegars, tamarind, honey,and saffron; microwave for 1 minute; stir until tamarind is dissolved.
• Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
• Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
• Gently stir together avocado, tomatoes,onion, 1/2 teaspoons 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 egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
• Deep-fry egg rolls in 375 degree oil for 3-4.
• minutes, until golden brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce.