Copycat Cheesecake Factorys Avocado 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!

THE BEST AVOCADO EGG ROLLS

Steps:

• In a large skillet heat the olive oil to medium high heat.
• In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
• To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
• Add the. egg rolls to the hot oil and fry until they are golden brown on all sides for about 2-3 minutes. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.

CHEESECAKE FACTORY AVOCADO EGG ROLLS

Steps:

• Combine the avocados, sun-dried tomatoes, red onions, cilantro and salt in large bowl and lay out your egg roll wrappers on a tray.
• Brush the edges of the egg roll wrappers with the egg and fill with 3 tablespoons of filling each, then fold in the sides of the wrapper and roll closed, make sure there isn't extra air in the egg rolls as you wrap.
• Heat three inches of oil in a dutch oven to 375 degrees then fry the egg rolls for 3-4 minutes until golden brown then let cool on a metal cooling rack and serve with dipping sauce (recipe above).

AVOCADO EGG ROLLS

Steps:

• In a bowl, mash two avocados. Take a third avocado and dice it into small pieces. Toss it into the mixture, along with a diced tomato, 5 finely chopped sun-dried tomatoes, chopped red onion, cilantro, lime juice, and salt and pepper to taste.
• To wrap the egg rolls, position the egg roll wrappers in front of you with one corner pointing at you (so you're looking at a diamond shape). Place about 2 tablespoons of the avocado filling in the lower center of the wrapper. Fold the corner over, tucking the wrapper under the filling tightly. Press your fingers on either end of the filling, to flatten the wrapper around it, and fold in the sides. Roll up until you reach the top of the wrapper. Dampen the top corner of the wrapper with beaten egg, and seal the egg roll. Repeat with the remaining egg roll wrappers and filling.
• Heat about 1 inch of vegetable oil in a heavy bottomed pan, deep cast iron skillet, or dutch oven over medium high heat to 350 degrees F. Line a plate with paper towels and set aside.
• Meanwhile, add all the sauce ingredients to a blender or food processor and pulse until smooth. Pour into a serving bowl and set aside. If you do not have a blender or food processor, simply mince the cilantro, garlic, and red chili, and combine with the sour cream, honey, lime juice, salt, and pepper.
• Fry the egg rolls in small batches, no letting the oil temperature go below 325 degrees F (adding the egg rolls with cool down the oil). Fry for about 3 minutes until golden brown, swirling them around to fry them evenly.
• You'll notice that when they start to get golden brown, the oil around the egg rolls will begin to spatter. This means that the egg roll skin has cooked to the point where the moisture of the filling is coming in contact with the oil, and that they should be cooked through. If you continue cooking them much longer, they'll burst. They can also burst if cooked at too low a temperature for too long, so keep an eye on your thermometer. If, during the frying process, you get any small particles in the oil, use a fine-meshed strainer to remove the particles. If you have any particles in the oil, use a fine meshed strainer to take the the burned parts out.
• Once all the egg rolls are fried, serve them with your dipping sauce!

CHEESECAKE FACTORY AVOCADO EGG ROLLS

Steps:

• Bring a panful of oil (about two inches deep) to 375° F
• As it heats, prepare the egg rolls
• Remove outside and pits of avocados
• Chop in chunks about 2.5 of the 3 avocados
• Mash the remaining avocado
• Place in a bowl
• Add chopped sun dried tomatoes, onion, and salt and pepper, and carefully stir
• Place your egg
• Place about a tablespoon or so of the mixture at the bottom of the egg roll wrapper and proceed to wrap carefully
• Fry each egg roll until golden brown
• Drain excess grease on a paper towel
• Serve with tamarind sauce