Cheesecake Factory Avocado Egg Rolls

The Cheesecake Factory?

In the summer of 2014 we were on a summer holiday in the warm and sunny Florida, USA. We have been traveling in the US several time and are both in love with the country. The US has some of the most wonderful nature in the world, super delicious restaurants and the American people are very friendly and always helpful. On our trip to Florida, we came across the popular restaurant change The Cheesecake Factory which is very famous for its cheese cakes, as the name implies. At this restaurant we were served by a super friendly waiter who suggested that we tried their avocado egg roll as starter. So of course we did, and they were very delicious and super crisp - at that table, that night, we decided that we had to try make our own version of these tasteful avocado egg rolls. So this is our own version of these avocado egg roll inspired by the Cheesecake Factory.

The Recipe for Avocado Egg Rolls

This recipe for avocado egg roll inspired by the Cheesecake Factory is super delicious and can be highly recommended. The egg rolls is a mixture of avocado and sun dried tomatoes wrapped in a sheet of spring roll pastry and deep fried into a crisp and golden egg roll. We typically serve these fried egg rolls together with a homemade and wonderful cashew dip - it just goes perfectly together with the avocado and sun dried tomato filling from the rolls. The recipe for the dip gives a quite large portion which also can be used for many other dishes like fried chicken fillet with vegetables.

Cheesecake Factory Avocado Egg Rolls

2-3 people
Preparation time: 60 min
Danish title: Sprøde avokadoruller med cashewdip

Ingredients:
Avocado Egg Rolls
2 large avocados, diced
2 tbsp sundried tomatoes, finely chopped
2 tbsp red onions, finely chopped
1 tbsp cilantro, finely chopped
1/2 red chili, finely chopped without seeds
1/2 lime, the juice
pinch of salt
6 pieces spring roll pastry
1 egg, beaten for brushing
little oil (canola or sunflower), for deep frying

Cashew dip
1 dl (1/2 cup) cashew nuts
2 cm (4/5 inch) ginger
1 dl (1/2) olive oil
1 handful of cilantro
1-2 clove garlic
1 tsp pepper
1 tsp white wine vinegar
1 tsp white balsamic
1 tsp tamarind paste (can be replaced with some lime juice)
1/2 dl (1/5 cup) honey
little chili sauce
pinch of salt

Instructions:
Cashew dip
Step 1: Mix all the ingredients in a blender or food processor and blend until the dip has a nice consistency. It's good if the dip has some larger pieces of cashew nuts. Season the dip with chili sauce and salt. Leave it in the fridge while you prepare the avocado egg rolls.

Avocado Egg Rolls
Step 2: Mix the avocado, sun dried tomatoes, cilantro, red onion, chili and the lime juice in a bowl. Season with salt.
Step 3: Put about 2-3 tablespoons of the avocado mixture at one of the corners of a sheet of a spring roll pastry.
Step 4: Fold the corner over the avocado mixture, and fold the two sides towards the center. Roll the entire spring roll pastry so it closes. (see the picture below)
Step 5: With a beat an egg brush the all the corners.
Step 6: Leave the folded avocado roll on a plate with a slightly moist paper towel on top. Continue folding the rest of the egg rolls.
Step 7: Heat up a sauce pan with frying oil. Make sure the oil is very hot. However, be careful hot oil is very dangerous and can catch on fire.
Step 8: Slowly submerge the egg rolls into the oil and fry the until they are nice and golden.
Step 9: When they are done, put them on a piece of paper towel on a plate.

Tip: Serve the avocado egg roll warm and crisp together with the cashew dip.

By Kim Nielsen
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