Just like the restaurant-version these Cheesecake Factory Avocado Egg Rolls, except it’s so much cheaper to make right at home and it tastes a million times better too! Here’s a homemade version that you can make right in the comfort of your own kitchen. And you can grab that last egg roll guilt free! Just be sure to keep an extra stash somewhere in the kitchen where no one else can find it.
Cheesecake Factory Avocado Egg Rolls
- 1 cup vegetable oil
- 3 avocados (, halved, peeled and seeded)
- 1 roma tomato (, diced)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Kosher salt and freshly ground black pepper (, to taste)
- 8 egg roll wrappers
- 3/4 cup fresh cilantro leaves (, loosely packed)
- 1/3 cup sour cream
- 1 jalapeno (, seeded and deveined, optional)
- 2 tablespoons mayonnaise
- 1 clove garlic
- Juice of 1 lime
- Kosher salt and freshly ground black pepper (, to taste)
- To make the cilantro dipping sauce
- combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste.
- Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a potato masher.
- Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
- Working one at a time, place avocado mixture in the center of each wrapper.
- Bring the bottom edge of the wrapper tightly over the filling, folding in the sides.
- Continue rolling until the top of the wrapper is reached.
- Using your finger, rub the edges of the wrapper with water, pressing to seal.
- Repeat with remaining wrappers and avocado mixture.
- Get the rest of Instructions from my website: damndelicious
