The Cheesecake Factory’s Avocado Egg Rolls are a culinary delight that seamlessly blends the creamy richness of avocado with the crispy texture of egg roll wrappers. Imagine a plate adorned with golden-brown egg rolls, each one promising a tantalizing fusion of flavors and a satisfying crunch.
As you take your first bite, the exterior crackles under your teeth, giving way to a warm, savory filling. Inside, creamy avocado mingles with sun-dried tomatoes, red onions, and cilantro, creating a medley that is both vibrant and comforting. The avocado lends its buttery smoothness, complemented by the sweetness of the sun-dried tomatoes and the mild bite of red onions. Fresh cilantro adds a bright herbal note, enhancing the overall freshness of the filling.
The Avocado Egg Rolls are served with a tamarind-cashew dipping sauce that elevates the experience further. The sauce adds a hint of tanginess and nuttiness, perfectly balancing the richness of the avocado and tying together the flavors with a touch of exotic sweetness.
Each bite is a journey through contrasting textures and harmonious tastes, from the crispiness of the shell to the creamy interior bursting with flavor. The Avocado Egg Rolls are not just appetizers; they are a testament to creativity and culinary craftsmanship, offering a unique twist on traditional egg rolls that delights both the palate and the senses.
Whether enjoyed as a starter or a shared plate, the Avocado Egg Rolls from The Cheesecake Factory embody the essence of indulgence and innovation, inviting you to savor every moment of their deliciously unforgettable experience.
Ingredients:
For the egg rolls:
- 2 large avocados, diced
- 4 sundried 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
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
Directions:
For the egg rolls:
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.
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:
Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.