Avocado Egg Rolls

Avocado Egg Rolls

If you’ve ever had the Avocado Egg Rolls from The Cheesecake Factory then you’ll love this easy copycat version! The filling is simple and delicious and the dipping sauce is super flavorful.

Makes 10 -12 Egg Rolls

---

Ingredients

10-12 Egg Roll wrappers (Nasoya now makes Vegan ones)

3 large Avocados just under ripe and chopped

1/3 cup Red Onion chopped

1/3 cup Cilantro chopped

1/3 cup Sundried Tomatoes chopped

2 Tbsp of Lime Juice

Salt & Pepper

Oil for frying (The Oil should cover about 1/2 the Egg Roll when frying)

Creamy Cilantro Dip

1/2 cup plus 2 Tbsp chopped Cilantro

1 Green Onion

3 Tbsp Vegan Honey or other Sweetener

1 1/2 tsp Chili Paste

2 Tbsp Apple Cider Vinegar

1 Tbsp Balsamic Vinegar

1 tsp Tamarind Paste (the link will explain what it is and where to find it)

1/3 cup Raw Cashews soaked (I use Terrasoul)

2 Tbsp Olive Oil

Salt & Pepper to taste

Directions

1. Soak the Cashews in Hot Water for at least 30 minutes. Rinse and drain. Blend them along with the remaining ingredients for the sauce. Set aside

2. Mix together the Avocado, Red Onion, Sundried Tomatoes, Cilantro, Lime Juice Salt & Pepper

3. To assemble the Egg Rolls, take one wrapper and lay it out on a clean surface. Rotate the wrapper so it makes a diamond shape. Place about 2-3 Tbsp of the Avocado mixture in the center of the wrapper.

4. Roll the edge closest to you over the filling and tuck each side in as you continue to roll away from you (like a burrito)

5. Place the Egg Rolls on a damp towel and continue to fill and roll the Egg Rolls.

6. In a large deep walled pot, heat the Oil to 350 degrees. Place 2-3 Egg Rolls at a time seam side down into the Oil and fry for about 2-3 minutes on each side or until golden brown.

7. Continue to cook all the Egg Rolls the same way and serve hot with the Dipping Sauce