Avocado Egg Rolls

Around New Years Eve I was attempting to make Turon. A Filipino fried banana recipe, but I could not find any spring roll wrappers so I bought some wonton wrappers thinking I could make it work. Once I got home and really thought about it I knew it actually would not work. Plus, I realized I had bought burro bananas not sabas. I'll post about those babies in a few days. Anyway, I needed something to do with my wrappers and we happened to have a few avocados so this egg roll popped into mind. 
OH MY SWEET PIECE OF DELICIOUSNESS!!!

Yes, these are that good.

Have you ever had the avocado egg rolls at The Cheesecake Factory? No? Well, you pretty much should. I've been trying to make these for 2 years and I always feel like the sauce comes out all wrong. I've googled it and I've even asked what's in the sauce (and gotten a very short answer). I knew there was something giving it a little tang. I guessed lime or tamarind and the restaurant did say that in fact it is tamarind. Ok, now onto everything else. The recipes I found online weren't working so this time I combined a few recipes and while the sauce is too thick they really did turn out wonderful. Not just wonderful. Ridiculously delicious.

So, the egg rolls turned out and we rushed out the door to a New Years party. I hurried and stuck one on a plate, not noticing the plate was also green which doesn't do much for the sauce and the light was awful. But who cares, they were wonderful!





Cheesecake Factory's Avocado Egg Rolls
 Printable recipe

  
**Tamarind pulp is essential in this recipe. It can be found in the mexican section of the grocery store with all of their spices, sometimes in the Asian section or at international food stores**

Dipping Sauce
3 -4 teaspoons White Vinegar 
1 teaspoon balsamic vinegar 
1/2 teaspoon tamarind pulp
1/2 cup honey 
1 pinch powdered saffron 
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin 
1/2 cup olive oil

egg rolls 

• 6 large avocado, diced
• 3/4 cup sun-dried tomatoes packed in oil, chopped
• 6 tablespoon minced red onion
• 3 teaspoon fresh cilantro,  chopped
• 1 ts salt
• 18 egg roll wraps

 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. (I accidentally added the oil to the blender which may have contributed to the thicker consistency.) 
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 water, 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 or napkins.


Serve with dipping sauce!