Copycat Cheesecake Factory's Avocado Egg Rolls

"This is a copycat recipe I found on the web, and it is EXCELLENT!!!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Minakshi photo by Minakshi
photo by hm_at_school photo by hm_at_school
Ready In:
34mins
Ingredients:
20
Yields:
3 eggrolls
Serves:
2-4
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ingredients

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directions

  • 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!

Questions & Replies

  1. Do you have to use a deep fryer? I don't own one. Can you just fry in a regular fry pan?
     
  2. Does this really only make three eggrolls? Or was that a typo?
     
  3. How far in advance can these be made? In other words, can these be made a couple days before an event and reheated? I am having a baby shower and the mother-to-be loves these and I don't want to be making them with a house full of guests.
     
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Reviews

  1. So happy that I found and made this recipe! I was looking for a creative vegetarian recipe and this was excellent! I did not have tamarind pulp and I used saffron strings, otherwise, I prepared according to the recipe. I only used one avocado and I did fill 5 egg roll wrappers. This is absolutely deliciously! The sauce is exceptional, and although I thought the garlic might've been too strong, my guests assured me it was not! I did have some sauce left over and that stuff is seriously addicting. I ate it on anything I could find until it was gone! YUM! I can't wait to make it again and again!
     
  2. These were great, you need to fry them and do not sub out the saffron or tamarind. I found the tamarind and an Indian cuisine store! They were delicious but, this will not serve 2-4 with only three wrappers. We made a dozen for 3 of us and it was a delicious light meal!
     
  3. These came out just as I remember....super yummy. I did use 2 avocados and skipped the safran. P.S. Avocados are actually really good for you and considered a "healthy fat" aka monounsaturated that reduces bad cholesterol, good source of protein/potassium/Vita K & B plus fiber! And, I baked mine instead of frying and came out just as good.
     
  4. This is as close to the original as I can imagine. A few tweaks: tamarind paste is a lot easier to find. I used sprigs of saffron rather than powder. Obviously, you need more than one avocado, I use 6. The honey is what makes it thicker than CF's but I like it. I also don't warm in in the microwave. All the dry ingredients (esp the cashews) go in a food processor. Finally, I tried oriental egg roll wrappers (TYJ) which cook quicker and are crispier and only need water to "glue it" rather than egg. DELICIOUS
     
  5. Great recipe! I made this recipe for a party and made like 40 of them for the first time ever, spent about the whole afternoon but they came out great! The recipe is well referenced. The rolls were a bit bland without the salt, but the dipping sauce makes it a delicious combo. If you get the eggroll wraps, I recommend baking them because fried ones were just a bit too oily for me, but the baked one tasted just as good. Worth the work everyone, you should try it! If you're making it for a party, I recommend only doubling the recipe or just having maybe 1 pack of eggrolls (about 20) and halving them because I made too much for a ~10 person party. For those of you unable to find tamarind sauce or saffron, go to the local Indian grocery store (e.g. Cash N' Carry) and you can find it there.
     
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Tweaks

  1. I love the avocado egg rolls at BJ's and was looking for a similar recipe. I made these with tortillas instead of egg roll wrappers as I had them on hand, and also made a slapdash version of the sauce without the cashews, saffron and tamarind pulp. They were great, I look forward to trying them again with a few more ingredients thrown in and a sweeter honey sauce like BJ's serves.
     
  2. After reading how many calories are in one serving of these I decided just to make the sauce to put on veggie spring rolls. Yum. Tamarind pulp can be found at Mexican groceries in the freezer section where the fruit is. Goya is the brand I used. I also substituted Agave nectar for honey and it was great.
     
  3. I used to go to Cheesecake Factory to have the eggrolls and "cilantro dipping sauce"...UNTIL I found this recipe!!! It is AWESOME! Thank you so much for posting!! I've made it many times and here are some suggestions...instead of the white and balsamic vinegars, I put in equal amounts of apple cider vinegar. I also increased the tamarind pulp to about 2-3 tsp, which gives it an extra zest. I omit the black pepper and use cayenne instead. When I don't have powdered saffron on hand, I use a little of Goya's Sazon con Azafran. Yummy! I've omitted the cumin several times b/c I didn't have on hand...still turned out wonderfully. I decrease the honey to about a 1/3 c. so it's not too sweet. Also, I found out the hard way that if you let your hand slip on the cashews, it changes the whole consistency and you end up with a "thick cream" rather than a sauce. Still yummy, but not for dipping. This sauce is very versatile and I rarely use it for eggrolls anymore. I've used it as a stir fry sauce for chicken and veggies and also as a salad dressing! Everyone that's tried it LOVES it. Thanks again!!
     
  4. I use light Karo syrup instead of the honey. Honey has too strong of a flavor.
     

RECIPE SUBMITTED BY

Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
 
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