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Copycat Cheesecake Factory Avocado Egg Rolls

If you’ve ever been to the Cheesecake Factory, you know that the Avocado Egg Rolls are wildly popular.

That’s no surprise considering how incredibly delicious they are.  When you put creamy avocados, sun dried tomatoes and other yummy bits together and wrap them in a crispy egg roll, you have reached avocado appetizer heaven.  Just by themselves, they are out of this world but then when you add the tamarind cashew dipping sauce….wow, you are in for a treat!

I am delighted to have found this copycat recipe to share with you. Enjoy!

Cheesecake Factory Avocado Egg Rolls

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 8


For the egg rolls:
    • 2 large avocados, diced
    • 4 sun dried tomatoes packed in oil, sliced
    • 1/4 cup red onion, diced
    • 1/2 jalapeno, finely diced
    • 1 tablespoon cilantro, chopped
    • 1 tablespoon lime juice (~1/2 lime)
    • 8 egg rolls
    • 1 egg white

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For the cashew and tamarind dipping sauce:
  • 1/4 cup oil
  • 1/4 cup cashews, chopped or ground
  • 1 teaspoon tamarind concentrate or 2 tablespoons lime juice
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons honey
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, grated
  • chili sauce sauce as sriracha to taste
  • salt to taste
For the egg rolls:
    1. Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.
    2. Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.
For the cashew and tamarind dipping sauce:
  1. Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.


Source Image

Original Copycat Source